Empowering your palate: Goya Chanpuru

  • Published
  • By Tech. Sgt. Kevin Wallace
  • 100th Air Refueling Wing Public Affairs
RAF MILDENHALL, England --  Since the "Empowering your palate" series started, readers have learned to make spicy-garlic hot wings, an amazing plate of grilled sea bass, and North Carolina-style pulled pork. Perhaps it's time for an Asian dish.

Being stationed in Okinawa for several years, I grew a very fond affection for their cuisine. However, since ingredients weren't readily available here in England, I've pretty much discounted those dishes.

Recently I stumbled upon an Asian market in Cambridge and another in Newmarket, and each stocked bitter melon, or what the Okinawans call Goya. To my surprise, I also found the commissary stocks it from time to time.

Well, with ingredients available now, let's get down to the nitty-gritty and teach you how to make Goya Chanpuru.

Preparation time: 20 minutes
Cooking time: 15 minutes
Portions: 4

Ingredients:
1 fresh goya (bitter melon)
1 block tofu
ΒΌ lb pork cut into bite-sized pieces (Spam is a good substitute and more traditional)
2 eggs
2 tablespoons soy sauce
Dash of salt
Frying oil

Instructions:
1. Wash the goya then cut it in half lengthwise and remove the seeds with a spoon.
2. Thinly slice the goya and sprinkle the salt over the slices.
3. Beat the eggs like you're making scrambled eggs.
4. Heat 1 tablespoon of oil in a frying pan. Stir-fry the pork and season it with a dash of salt. (If you decide to be traditional and use Spam, don't season it as Spam is already quite salty).
5. Add the goya slices and cook them until the begin to soften.
6. Crumble the tofu into large pieces, and into the pan. Let it cook for about another minute.
7. With a spatula or spoon, move all the ingredients to one side of the pan, then pour the eggs in the other side. Stir the eggs quickly and as they begin to cook, mix them with the rest of the chanpuru, and add soy sauce.
8. Cook for another half a minute, then turn off the heat.

Sergeant Wallace's tip:
"Prepare yourself as goya is very bitter. Some absolutely love it while others don't. If you don't like it the first time, I recommend trying it again down the road as for some goya is an acquired taste. Enjoy it!"

Editor's note: No federal endorsement intended or implied.