Kuba Family Vegetarian Goya Champuru

Meal Type

Cuisine

Featured in the Honolulu Star-Advertiser on August 30, 2017.
Recipe compliments of Hawaii United Okinawa Association members and their families.

Ingredients:

3 cups goya (bittermelon)
Sea salt to taste
3-4 tablespoons virgin olive oil, divided
1 (20-ounce) block firm tofu, drained and cubed into 1/2-inch squares
2 farm fresh eggs, beaten
1 tablespoons organic shoyu
1 tablespoons kombudashi (granulated seawood stock) (found in the Asian section and Asian markets)

Wash and cut goya in half lengthwise and remove seeds with a spoon.
Cut goya into thin slices resembling small crescent moons.
Sprinkle salt over the goya in a bowl and let sit for 10 minutes or more.
Wash goya in a strainer under running water.
Next squeeze moisture out of the goya allowing juices to be removed.
Place 2 tablespoons olive oil in a wok or large frying pan and bring temperature up to high.
Saute tofu until it browns and set aside.
Add remaining oil to the same pan and sauté the goya.
Once the goya reaches the desired degree of cooking (crisp or well cooked), add the beaten eggs and stir fry for a few minutes.
When almost done, add tofu, shoyu, and kombudashi.
Mix well being careful not to break up the tofu.
Serve warm and enjoy with hot rice.

Makes 6 servings.

Tip: Salt helps draw moisture from the goya. Removing moisture will remove some of the bitterness of the vegetable.

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