Pan-Fried Okinawan Goya with Egg and Pork Stir-Fry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A traditional Okinawan stir-fry featuring bitter melon, tender pork, and fluffy eggs, creating a balanced dish of contrasting flavors and textures. This Japanese-inspired pork recipe, ready in about 25 minutes, pairs goya (bitter melon), pork loin, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 250 g thinly sliced pork loin and sauté for 4-5 minutes until browned and cooked through. Remove pork and set aside.
  2. Step 2: In the same skillet, add 1 tbsp vegetable oil and 2 cloves minced garlic, cooking for 30 seconds until fragrant.
  3. Step 3: Add 200 g thinly sliced goya (bitter melon) and stir-fry for 3-4 minutes until slightly softened but still crisp.
  4. Step 4: Return the cooked pork to the skillet, then pour in 3 beaten eggs, stirring gently to scramble and combine with the pork and goya.
  5. Step 5: Season with 2 tbsp soy sauce, 1 tbsp sake, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for another 2 minutes until eggs are fully set but still moist.
  6. Step 6: Serve hot with steamed rice for a complete Okinawan-inspired meal.

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