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Goya Champuru (Bitter Melon Stir Fry)

Featured in the Honolulu Star-Advertiser on August 31, 2016.
Recipe compliments of Kapiolani Community College Culinary Arts Program.

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Ingredients:

Goya Champuru (Bitter Melon Stir Fry)

  • 2 tablespoons canola oil
  • 1 large bitter melon, cut in half lengthwise and seeds removed
  • 1 teaspoon salt
  • 1 (20 ounce) block firm tofu
  • 1/2 pound thinly sliced pork
  • 1 tablespoon shoyu
  • 2 large eggs
  • Salt and pepper to taste

Directions:

  1. Thinly slice the bitter melon into half-moon-shaped pieces and place in a bowl, sprinkle on salt and toss until liquid begins to leech from the bitter melon; set aside for 10 minutes.
  2. Rinse bitter melon in ice water, drain; set aside to dry.
  3. Heat a wok or medium-sized saute pan on high and add oil.
  4. When the oil lightly smokes, add pork and quickly saute until it is half cooked; add bitter melon and stir well.
  5. Take a small spoon and scoop pieces of tofu into the pan; add in shoyu and stir well making sure to keep tofu intact as much as possible.
  6. Add in beaten eggs; stir until cooked.
  7. Season with salt and pepper if needed.
  8. Serve hot.

Makes 4 servings.

Tip: Soaking the bitter melon in lemon iced water prior to cooking will remove some of the bitterness.

Approximate Nutrient Analysis per serving (not including salt to taste):
290 calories, 19 g fat, 3 g saturated fat, 125 mg cholesterol, 650 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, 26 g protein

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