Stir-Fried Goya and Pork with Okinawan Miso Glaze

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 savory stir-fry combining the distinct bitterness of Okinawan goya (bitter melon) with tender pork, finished with a sweet and salty miso glaze. This Japanese-inspired pork recipe, ready in about 25 minutes, pairs goya (bitter melon), pork loin, red miso paste 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 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 2 minced garlic cloves and 1 tsp minced ginger, sautéing for 30 seconds until fragrant.
  2. Step 2: Add 250 g thinly sliced pork loin and stir-fry for 4-5 minutes until browned and cooked through.
  3. Step 3: Add 200 g sliced goya (bitter melon) and continue stir-frying for 3-4 minutes until the goya softens but retains some crunch.
  4. Step 4: In a small bowl, whisk together 2 tbsp red miso paste, 1 tbsp mirin, and 1 tbsp sake until smooth, then pour into the skillet.
  5. Step 5: Stir well and cook for another 2 minutes until the miso glaze thickens slightly and coats the pork and goya.
  6. Step 6: Remove from heat, sprinkle with 2 sliced scallions and 1 tsp toasted sesame seeds, then serve immediately.

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