Montana Heart Song's Note:
I have had to adapt this recipe because some of ingredients are not available in U.S. This is a variety of tastes. Enjoy. I ate this dish or a variation each time I visited Okinawa.
My Private Note
Units: US | Metric
- 1 goya bitter melon, sliced, then into quarters
- 4 green tomatoes, slices, then into quarters
- 1/2 sheet nori, shredded (seaweed)
- 2 sweet potatoes, peeled and small cubes
- 1 lb cubed pork
- 10 green onions, sliced
- 1 teaspoon dashi (bonito flakes)
- 3 eggs, beaten
- 2 tablespoons Kikkoman soy sauce
- 3 cups tofu, small cubes
- 2 teaspoons sake
- peanut oil
- 1Pour soy sauce in a flat bottom bowl, add tofu cubes and toss so that soy sauce is absorbed into tofu.
- 2Pour oil in wok or deep fry pan, add pork cubes, green tomatoes, sweet potatoes. Stir fry. Take out of wok. Keep warm.
- 3If you need more oil, add.
- 4Add goya, nori, and green onions, soaked Tofu, stir fry.
- 5Now add beaten eggs and dashi. Mix with Melon, nori, green onions and tofu. Stir fry until eggs are set and mixed. Add set aside warmed pork and vegetables.
- 6Sprinkle saki on top, and toss.
- 7Serve on large platter.
- 8Goya is a different tasting melon, some say it is bitter, you might want to leave it out and substitute small zucchini, sliced.
- 9Serve with rice.
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Nutritional Facts for Okinawa Pork and Vegetable Stir Fry With Goya
Serving Size: 1 (194 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 255.4
- Calories from Fat 98
- Total Fat 10.9 g
- Saturated Fat 3.0 g
- Cholesterol 128.0 mg
- Sodium 347.3 mg
- Total Carbohydrate 13.1 g
- Dietary Fiber 2.3 g
- Sugars 5.1 g
- Protein 27.1 g
The following items or measurements are not included: