Japanese · Lunch · Dinner
Goya Champuru (Okinawan Bitter Melon Stir-Fry)
ゴーヤーチャンプルー
Okinawa's best-loved home dish: crisp, pleasantly bitter melon tossed in a hot pan with golden tofu, lean pork and soft scrambled egg, finished with savoury soy sauce and smoky bonito flakes.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 3
Calories come from: Carbs 11% · Fat 49% · Protein 40%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 3 servings- 1 medium250 gbitter melon (goya)
- 1/2 tsp, dividedsalt
- 1 block (about 300 g)firm tofu
- 150 glean pork loin, thinly sliced
- 2 large100 geggs
- 2 tsp9 gvegetable oil
- 1 tbsp16 gsoy sauce
- 1/4 tspground black pepper
- 1 small handfulbonito flakes (katsuobushi) (optional)
Steps
- 1
Wrap the tofu in paper towels and set a plate on top to press out excess water for 10 minutes.
- 2
Cut the bitter melon in half lengthwise and scoop out the seeds and white pith with a spoon.
- 3
Slice the melon halves into 5 mm half-moons.
- 4
Toss the melon slices with 2 g (about 1/3 tsp) of the salt and leave for 10 minutes.
- 5
Squeeze the melon firmly to remove liquid, then rinse briefly and pat dry.
- 6
Tear the pressed tofu into bite-sized chunks.
- 7
Beat the eggs in a small bowl.
- 8
Heat 1 tsp of the oil in a large non-stick frying pan or wok over medium-high heat.
- 9
Add the tofu and fry for 4 minutes, turning, until lightly golden, then transfer to a plate.
- 10
Add the remaining 1 tsp oil and the pork to the pan and stir-fry for about 3 minutes until no pink remains and the pork is cooked through (63 °C / 145 °F).
- 11
Add the bitter melon and stir-fry for 2 to 3 minutes until bright green and just tender-crisp.
- 12
Return the tofu to the pan and season with the soy sauce, the remaining salt and the black pepper.
- 13
Pour the beaten eggs over everything and fold gently for about 1 minute until the egg is fully set.
- 14
Serve hot, topped with the bonito flakes if using.
Swaps, storage and make-ahead
Swaps
- For a vegetarian version, leave out the pork and bonito flakes and add sliced shiitake mushrooms, finishing with toasted sesame seeds or crumbled nori instead.
- To make it gluten-free, use tamari labelled gluten-free instead of soy sauce, and check that your bonito flakes are labelled gluten-free too.
- If you can't find bitter melon, use sliced zucchini or green bell pepper for a milder, non-bitter stir-fry.
- For a more traditional, richer flavour, swap the pork loin for thinly sliced pork belly or diced Spam.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating in a pan or microwave until steaming hot. It is best eaten fresh, and freezing is not recommended because the tofu, egg and melon turn watery and spongy.
Make ahead
Up to a day ahead, prepare the bitter melon through the salting, squeezing and drying step and slice the pork, storing both covered in the fridge. Press the tofu just before cooking, then stir-fry everything fresh.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Goya Champuru (Okinawan Bitter Melon Stir-Fry) in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
Contains: SoyGlutenEggsFish
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (276 g) | Per 100 g | |
|---|---|---|
| Calories | 241 kcal | 87 kcal |
| Protein | 25.2 g | 9.1 g |
| Carbohydrates | 6.5 g | 2.4 g |
| of which sugars | 0.7 g | 0.3 g |
| Fiber | 3.3 g | 1.2 g |
| Fat | 13.3 g | 4.8 g |
| of which saturated | 3 g | 1.1 g |
| Sodium | 770 mg | 279 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
