Goya Chanpuru

The curtain making of the plant that shuts out sunlight is popular in Japan to save the electric power now.
Goya is especially popular as the material of the curtain.
When harvesting a lot at a time, Goya can be preserved by freezing.
This time, "Goya Chanpuru" was made by using frozen goya.
Start!

It's goya. The chef in an Italian restaurant near my house was grown it.
He gave me two goya at the restaurant.
I decided to cryopreserve it because I can't eat all at once.

Cut the goya in half lengthwise.
Scoop out the insides with spoon.

Cut it into 8-mm lengths.





Goya and enough salt is put in the preservation bag with the zipper.
When closing, expel any remaining air.
It is a completion if it freezes as it is.
It's very easy :-)

Frozen goya is taken out.
Pour the hot water, then bitterness is gone.
And drain it.

Introduces this material.
Drain the tofu, and break it with fingers.Pork is cut in the width of 2 cm.Ginger is cut into thin stripes.Whole egg, beaten.
Sauce ( sake    chicken powder    soy sauce )

Sesame oil is heated by the medium flame, and the tofu is fry.
When the surface became brown, then it takes out.

The frying-pan is cleaned with peper towel.
Sesame oil is added to the frying-pan, and ginger is stir-fried with the low heat.

Add the pork to the pan, it stir-fries with medium heat.

When the color of pork changes, add the goya.
Frozen goya is cook in a flash.

Add the tofu when when goya is cooked.
And add the sauce.

Stir in the beaten egg.

Put it on the plate.
Sprinkle the bonito flakes.
Enjoy!






Goya is delicious!
I think faint bitterness of goya is good delicious, and healthily.
The combination of pork and the bean curd is also very good.
My husband said "I love Goya Chanpuru!".

Please find us on Facebook.http://www.facebook.com/Magicfrypan
We welcome everyone who loves cooking and eating.

Japanese Blog : http://mahounofuraipan.blog51.fc2.com/blog-entry-233.html