Bitter Melon Stir-fry with Tofu and Pork

a plate of stir-fried bitter melon with tofu and ground pork.

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Bitter Melon Stir-fry with Tofu and Pork

This bitter melon stir-fry with tofu and ground pork is my interpretation of goya champuru, a beloved Okinawan stir-fry. It is the kind of everyday recipe that makes you feel good after eating as it is light and healthy with a pleasant textural contrast.

Prep Time20

Cook Time10

Total Time30

Course: Main Dish, Side Dish

Cuisine: Japanese

Servings: people

Calories: 267kcal

Author: Sophie Pham

Ingredients

12 oz bitter melons (about 2 medium bitter melons)
1 teaspoon salt, divided (to taste)
10 oz soft tofu
cooking oil
1 scallion, thinly sliced with white and green parts separated
2.5 oz ground pork
2 teaspoons sake
1 teaspoon sesame oil
black pepper

US Customary - Grams

Instructions

Cut the bitter melons in half lengthwise. Use a spoon to scrape out all the seeds and inner white pith. Slice the bitter melons as thinly as you can. Sprinkle ½ teaspoon of salt over the slices and toss well. Set aside for 10-15 minutes while you prepare the other ingredients. After that, rinse and drain well.
Wrap the tofu block with paper towels and then place something heavy on it for about 10 minutes to press out excess water. Then cut into thin slices.
Place a pan over medium heat and then add cooking oil. Once the oil is hot, add tofu slices. Cook both sides until the edges are lightly browned. Transfer to a plate.
Discard most of the oil in the pan. Add the white parts of the scallion and sauté until fragrant. Then add ground pork to the same pan and sprinkle ⅛ teaspoon of salt. Stir and cook until the outside is almost no longer pink.
Add bitter melon slices to the pan. Stir and then add the sake and remaining salt. Continue to cook for about 3 minutes.
Add tofu to the pan. Break the tofu into smaller pieces and then stir with the pork and bitter melons. Cook for another 1-2 minutes.
Stir in the green parts of the scallion and sesame oil. Adjust seasonings with extra salt (or soy sauce) to taste. Sprinkle with black pepper and transfer to serving plates.

Nutrition