Champuru (Okinawan Bitter Melon Stir-Fry)
Local name: ゴーヤーチャンプルー
In short: Okinawan stir-fry of bitter melon, tofu, egg and pork, seasoned with soy sauce and finished with bonito flakes for a tender-crisp, slightly bitter bite. It takes about 40 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 15 min
- Resting
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 350 kcal
Champuru means 'something mixed' in Okinawan, and the most famous version stir-fries bitter melon (gōyā) with tofu, egg and pork. It is a staple of summer cooking on the islands, where the vine grows easily. Salting the sliced melon tones down the bitterness, and frying the tofu until golden gives it a savory crust. Serve it with rice as a main dish, and start with thin slices if bitter melon is new to you.
Instructions
- Wrap the tofu in paper towels, put a plate on top and leave for 15 minutes to drain. Then break it into bite-size chunks by hand.
- Halve the bitter melon lengthwise and scrape out the seeds and white pith with a spoon. Slice into 5 mm (1/4 in) half-moons, toss with 1 teaspoon of salt and leave for 10 minutes. Rinse and squeeze dry.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Fry the tofu for 5 to 6 minutes, turning, until golden on most sides. Move it to a plate.
- Add the remaining oil and the pork. Cook for 3 minutes, until browned and cooked through.
- Add the bitter melon and stir-fry for 2 to 3 minutes, until bright green and slightly tender but still crisp.
- Return the tofu to the pan. Add the soy sauce, sake, 1/2 teaspoon of salt and the pepper and toss to combine.
- Pour in the beaten eggs and stir gently for about 1 minute, until just set. Top with bonito flakes and serve with rice.
Tips
- Scraping out all the white pith, salting the slices and rinsing them are what make the melon palatable. Slice it thin if you are new to the flavor, and use a smaller melon for a milder taste.
- Luncheon meat is a popular Okinawan alternative to pork. Use it sliced and fried until crisp at the edges, and reduce the salt a little.
Questions and answers
Where can I buy bitter melon?
Asian and Caribbean groceries sell it, often as dark green, bumpy Chinese melons or smaller, spikier Indian ones. Choose firm, bright melons with no yellow patches, since yellowing means overripe.
How do I make bitter melon less bitter?
Remove the white pith and seeds completely, slice thinly, salt for 10 minutes and squeeze out the water. Blanching the slices for 30 seconds also helps.
Can I make champuru vegetarian?
Yes. Leave out the pork and bonito flakes and add sliced shiitake or extra tofu. Use a little more oil and soy sauce to keep it savory.
How long does it take to make Champuru (Okinawan Bitter Melon Stir-Fry)?
About 40 min in total: 25 min of preparation and 15 min of cooking.
How many calories are in Champuru (Okinawan Bitter Melon Stir-Fry)?
About 350 kcal per serving, with 17 g of protein, 8 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 8 g |
| Fat | 27 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
