Goya Champuru (Bitter Melon Stir-Fry)Recipe

Ingredients
• 1 goya (bitter melon/karavella)
• 1 tsp salt
• 1 block tofu
• 100-200g sliced pork or 1/2-1 can luncheon meat
• 2-3 eggs
• 1 tsp sesame oil
• 1 tsp dashi stock granules
• 2 tsp cooking sake
• 1 tsp soy sauce
• bonito flakes
• mayonnaise

How To Prepare
Slice the goya in half lengthways. Scoop out the seeds and pith (all of the spongey white matter surrounding the seeds) with a spoon, then cut into thin slices. Next sprinkle with 1 tsp salt and leave to sit for 5 minutes.

Drain the tofu and pat dry with kitchen towel. Next, wrap the tofu in kitchen towel and place a heavy, flat item like a chopping board on top to help squeeze out any remaining water before microwaving for 3-4 minutes (500W). Now slice your pork into rectangular strips and we’re ready to begin.

Warm the sesame oil in a frying pan, tear up the tofu with your hands, then stir fry in the pan until the tofu is browned and has less water. Transfer to a plate and leave to one side.

Rinse the goya in water, then add to the frying pan along with the pork. Cook until the goya and pork are well heated through, then add the tofu once more, sprinkle on the dashi stock granules and pour on the cooking sake and soy sauce, mixing well.

In a separate bowl, beat the eggs, add a sprinkle of salt if you like, then pour into your frying pan and cook until heated through. Once the eggs are cooked taste test a little bit of your goya champuru and see if you need to add more soy sauce or dashi stock granules.

Serve the champuru onto a plate and garnish with lashings of mayonnaise and bonito flakes.