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Main course · Japanese

Goya Champuru (Bitter Melon, Tofu, Egg and Pork Stir-Fry)

30 min Serves 4 ~809 kcal/serving ~£6.80 (£1.70/serving) Dairy-free

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 300 g pork belly slices
  • 1 bitter melon (goya)
  • 300 g firm tofu, cubed
  • 3 eggs
  • 2 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 300 g sushi rice

Nutrition (per serving)

Calories
809 kcal
Protein
33.3 g
Carbohydrate
60.9 g
of which sugars
1.2 g
Fat
46.4 g
of which saturates
13.2 g
Fibre
3.2 g
Salt
1.53 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    If you cannot find bitter melon, a courgette makes a milder-tasting swap; halve it, scoop out the seeds and slice thinly as you would the bitter melon.

  2. 2

    Halve the bitter melon lengthways, scoop out the seeds and pith, and slice thinly. Toss with a pinch of salt and leave for 10 minutes, then rinse and pat dry to soften the bitterness.

  3. 3

    Cook the sushi rice according to the pack and keep warm.

  4. 4

    Heat 1 tbsp of the vegetable oil in a wok or large frying pan over a high heat and fry the tofu for 3-4 minutes until golden on all sides. Lift out onto a plate.

  5. 5

    Add the remaining oil and fry the pork for 4-5 minutes until no pink remains, then add the bitter melon and stir-fry for 3-4 minutes until just tender.

  6. 6

    Return the tofu to the pan, beat the eggs with the soy sauce and pour over, stirring gently for 1-2 minutes until just set.

  7. 7

    Serve over bowls of the rice.

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