Okinawa Pork And Vegetable Stir Fry With Goya Recipes

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

Ingredients

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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