Goya chanpuru (bittermelon with tofu) Recipe

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Goya chanpuru (bittermelon with tofu)

Artist:	_	Yield:	6
Categories:	Asian, Ethnic, Fruits, Japanese, Okinawan, Vegetables	Rating:	0
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Ingredients:

2	med	Bittermelon
1	tsp	Salt
10 1/2	oz	Firm tofu, well drained
4	tbsp	Salad oil
1/3	can	(12 oz size) corned beef
2		Eggs
1	dash	Pepper

Procedures:

1	Cut bittermelon into lengthwise halves, remove seeds.
2	Cut halves into thin slices.
3	Sprinkle with salt and rub salt into bittermelon; let stand 10 minutes.
4	Rinse bittermelon with cold water, drain, and blot dry with clean cloth.
5	Break tofu in bite- sized pieces, blot dry with clean cloth.
6	In a skillet, heat 2 tablespoons of the oil.
7	Fry tofu until lightly brown; remove from skillet and set aside.
8	Wipe skillet and heat remaining 2 tablespoons oil, cook bittermelon until almost done.
9	Stir in corned beef, tofu, eggs, and pepper.
10	Cover, turn off heat and let stand for 1 minute.
11	Makes 6 servings.
12	Demonstrated by bea shimabukuro of hui makaala okinawan recipes - september 1995