1 Goya (bitter melon)
1 tbsp olive oil
200g firm tofu, cut into bite size cubes
2 tsp sesame oil
3 pork sizzle steaks cut into thin strips
2 tsp soy sauce
2 tsp sake
2 tsp water
1½ tsp salt
3 eggs, beaten
METHOD
Slice the goya in half length-wise and scoop out the seeds and the fluffy white core using a teaspoon. Cut the halves into thin moon-shaped pieces.
Put the Goya pieces in a bowl with 1 tsp salt and toss gently to coat the goya. Set aside for 10 minutes, then rinse and drain well. This will remove some of the bitterness from the goya.
Heat the olive oil in a wok over high heat. Add the tofu and cook both sides until lightly browned, about 2-3 minutes. Remove from the wok.
Add the sesame oil to the wok over high heat. Add the pork and cook for about 2 minutes until slices are almost cooked through.
Add the goya to the frypan and stir gently without breaking the pieces. Cook for about 1 minute until surface of the goya starts getting cooked.
Return the tofu to the wok. Add the soy sauce, sake, water and salt and mix so that the ingredients are coated evenly.
Add the egg over the top of evverything and leave for 15 seconds without mixing. Then shake the wok to toss the ingredients and mix the egg with other ingredients.
Serve immediately with rice.
Variation: Add bonito flakes right at the end.
Comments
Post a Comment