Okinawa Pork And Vegetable Stir Fry With Goya Recipes

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OKINAWA PORK AND VEGETABLE STIR FRY WITH GOYA



Okinawa Pork and Vegetable Stir Fry With Goya image

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.

Provided by Montana Heart Song

Categories     One Dish Meal

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 12

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

Steps:

  • Pour soy sauce in a flat bottom bowl, add tofu cubes and toss so that soy sauce is absorbed into tofu.
  • Pour oil in wok or deep fry pan, add pork cubes, green tomatoes, sweet potatoes. Stir fry. Take out of wok. Keep warm.
  • If you need more oil, add.
  • Add goya, nori, and green onions, soaked Tofu, stir fry.
  • Now 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.
  • Sprinkle saki on top, and toss.
  • Serve on large platter.
  • Goya is a different tasting melon, some say it is bitter, you might want to leave it out and substitute small zucchini, sliced.
  • Serve with rice.

Nutrition Facts : Calories 255.4, Fat 10.9, SaturatedFat 3, Cholesterol 128.1, Sodium 347.4, Carbohydrate 13.1, Fiber 2.4, Sugar 5.1, Protein 27.1

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