Easy Goya Champuru Recipe ゴーヤチャンプル

This post may contain affiliate links and I earn a small commission from qualifying purchases. For more information please read my disclosure policy.

Easy Goya Champuru Recipe

This goya champuru recipe is really healthy, but it’s not for those who don’t like goya… Which is bitter. Seriously, it’s name is bittermelon, so it is bitter rightfully so. 😛

To tell you the truth, I don’t like goya. But it is extremely healthy for you, and a pretty big vegetable in Okinawa. So I thought, I might as well make champuru with it! And oh, what is champuru? It’s basically stir fry, so this recipe is really easy. (:

Eady Homemade Goya Champuru Recipe!

 

 

(If you don’t know what Goya is, please look at the article here!)

**One thing to note: for photography purposes, I cut the goya very thick. HOWEVER, you should slice the veggie thinly, as the bitter taste can be quite overwhelming. You can use a mandolin or knife to cut them into thin strips.

***Another tip: don’t cook the goya for too long– it makes it more bitter.

 

Ingredients
  • ½ c goya, seeds hulled out and chopped VERY THINLY into half moons
  • 5 oz pork belly, sliced evenly
  • ½ block firm tofu
  • ¼ c shiitake mushrooms, sliced thinly
  • Olive Oil (or whatever oil you prefer)
  • Seasoning, as desired
Instructions
  1. With chopped goya, generously sprinkle salt on them in order to sweat them out. Set aside and let sweat for 20min. Wash salt off of goya and set aside.
  2. For the pork belly, get a pot, add meat, and cover with water. Set to a rolling boil, then drain and rinse under cold water. Set aside.
  3. Heat a skillet over medium heat, cover in oil, and add meat. Brown.
  4. Add in chunks of tofu, stirring occasionally. Cook till slightly brown. Add seasonings if you wish.
  5. Add in goya and shiitake mushrooms, only sautéing for 1-2min, or until desired doneness. Serve and enjoy!
Also Read:  Turkey Breast in White Wine Sauce

 

5 from 1 reviews
Easy Goya Champuru Recipe ゴーヤチャンプル
Author: 
Recipe type: styr fry
Cuisine: Okinawan
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Ingredients
  • ½ c goya, seeds hulled out and chopped VERY THINLY into half moons
  • 5 oz pork belly, sliced evenly
  • ½ block firm tofu
  • ¼ c shiitake mushrooms, sliced thinly
  • Olive Oil (or whatever oil you prefer)
  • Seasoning, as desired
Instructions
  1. With chopped goya, generously sprinkle salt on them in order to sweat them out. Set aside and let sweat for 20min. Wash salt off of goya and set aside.
  2. For the pork belly, get a pot, add meat, and cover with water. Set to a rolling boil, then drain and rinse under cold water. Set aside.
  3. Heat a skillet over medium heat, cover in oil, and add meat. Brown.
  4. Add in chunks of tofu, stirring occasionally. Cook till slightly brown. Add seasonings if you wish.
  5. Add in goya and shiitake mushrooms, only sautéing for 1-2min, or until desired doneness. Serve and enjoy!
 

Goya Champuru recipe

Enjoy!

Have you tried making Goya Champuru at home before? Let me know in the comments below or ask any questions, I’ll be happy to help ;-).

Leave a Reply

Your email address will not be published. Required fields are marked *