Goya Chanpuru (Goya Stir-fry)

*1 block shima-dofu (Okinawan tofu)
*1 goya bitter gourd (300g)
*150g pork belly (for shabushabu)
*1 tbsp instant dashi powder
*1/2 tsp salt
*pepper


1. Cut the goya in half lengthwise.

2. Remove the seeds and slice it diagonally. If goya is not available, use cucumber or zucchini instead.

3. Cut the pork into bite-size pieces.

4. Heat the vegetable oil in a pan and fry the pork.

5. When the meat is cooked, add the goya and stir-fry together. Add the instant dashi powder and salt.

6. Break the drained tofu into large pieces and add it to the pan. If shima-dofu is not available, use cotton tofu or silken tofu.

7. Stir-fry quickly. Season with pepper.


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