“Goya” Bitter Melon & Tofu Stir Fry

This dish is called “Goya Chanpuru”, that is representative one of Okinawan cuisine.

Bitter melon (Momordica charantia var. pavel) is called “Goya” and also known “Niga-Uri”.  The former is the dialect name of Okinawa region, and the latter is the standard Japanese name.

Goya, Bitter melon
Goya, Bitter melon
Goya, Bitter melon
Heat of summer makes want to eat them.  Its bitterness is willing to refresh my body.
Goya, Bitter melon-0
How beautiful are their jelly greens!
Goya, Bitter melon
Goya, Bitter melon
Bitterness component of “Goya” is momordicin, which is a kind of saponins with antioxidant.
Goya, Bitter melon
“Goya” contains very much Vitamin C, the amount’s about five times the tomato.

"Goya" Bitter Melon & Tofu Stir Fry

 

 

Heat the sesame oil in a frying pan.
Stir-fried “Goya”, tofu, sliced pork ribs and egg with a pinch salt.

 

Finally add soy sauce to flavor.

 

・Goya
is a bitter melon (Momordica charantia var. pavel), also known as “Niga-Uri”.  Goya is the dialect name of Okinawa region, and Niga-Uri is the standard Japanese name.  ゴーヤ(ごーや) 苦瓜(にがうり) literally “bitter cucurbitaceous”
・Chanpuru
is a stir fry dish with tofu and vegetables, that is the representative Okinawan cuisine.  チャンプル(ちゃんぷる)