Here, learn how to make an Okinawan goya chanpuru recipe from food blogger Namiko Chen.
Every ingredient in the dish benefits longevity.
This tropical vine has a rich bitter flavor, a bumpy green rind, and powerful antioxidant properties.
As versatile as it is nutritious, bitter melon can be prepared in a variety of ways.
Recipe developer and food bloggerNamiko ChenofJust One Cookbookshares more background on this delicious, nutrient-rich recipe.
The eggs, pork, and tofu supply vitamin D, vitamin B, zinc, and protein.
registered dietitian based in New York
For the bitter melon beginner, Chen offers a few helpful shopping tips.
Bitter melon can be found at your local Asian grocery store or farmers market.
Let it steep until youre ready to cook.
Right before you dive in stir-frying, strain and remove katsuobushi.
Prepare the bitter melon: Cut the bitter melon in half lengthwise.
Using a spoon, scoop out the seeds and scrape off the inner white pith.
Slice into 1/8-inch thickness.
(you’re able to also use a salad spinner for this.)
Once it has been sufficiently pressed, tear up the tofu into bite-size pieces with your hands.
registered dietitian based in New York
Try not to touch or toss the tofu frequently.
Cook until the tofu has been browned and the moisture has evaporated.
Transfer to a plate.
Stir fry the bitter melon: Add another tablespoon of oil to the same frying pan.
Transfer to a plate.
Cook pork belly: Add a 1/2 tablespoon oil and the pork belly to the pan.
Season with freshly ground black pepper.
Stir fry until nice and golden brown.
Stir fry everything together and season: Add the bitter melon and the tofu back to the frying pan.
Add katsuo dashi and soy sauce, and let the liquid evaporate while you toss to combine.
Taste and add kosher salt and freshly ground black pepper if necessary.
Add the beaten eggs and add to the frying pan.
Shake the pan to cook the egg and once egg is no longer runny, turn off the heat.
Transfer to a plate and sprinkle more katsuobushi (bonito flakes).
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