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You need to prepare goya (cut in half lengthwise, remove the seeds, cut into 3~5mm slices).
Provide firm tofu (drained and cut into bite sized pieces).
Use pork or ham (cut into bite sized pieces).
You need sliced onion.
Prepare carrot (cut into thin strips).
Prepare beaten eggs.
Prepare Seasonings:.
You need * 1 tbsp sake.
You need to prepare * 1 tbsp soy sauce.
You need * 1/2~1 tbsp oyster sauce.
You need vegetables oil or olive oil for frying tofu.
You need sesame oil.
Prepare dried bonito flakes for topping (optional).
Provide salt and pepper for seasoning.

This is really classical Okinawan home cooking, so there are probably as many variations as there are households in Okinawa. This is a very simple version. Goya Chanpuru (Bitter Melon Stir Fry) Champuru. Let's prepare the ingredients for goya chanpuru.

Sprinkle salt on goya and rub, leave it for about 10 mins. Wash with water and drain well..
Heat the oil (vegetable or olive oil) in a pan over medium heat, stir fry tofu until browned. Remove tofu from the pan and set aside..
Heat the sesame oil in the same pan, add pork, onion, carrot, goya and stir fry for 1~2 mins(softened). Put tofu back in the pan and then add seasonings and combine..
Pour the beaten egg over and stir quickly to mix. Season with salt and pepper. Top with dried bonito flakes (optional)..

Cut the bitter melon also known as goya in half lengthwise. Remove its seeds and pith thoroughly with a spoon. Click to rate this recipe: Try an Okinawan summer favourite with this colourful goya chanpuru bitter melon stir fry. Last weekend, I cooked this goya chanpuru, champuru, for dinner. Goya chanpuru (ゴーヤ チャンプルー) is stir-fried bitter melon with eggs and is a popular Japanese summer dish originates from Okinawa prefecture (沖縄県), the southernmost prefecture of Japan.

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