Stir-Fried Goya with Egg and Pork

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A classic Okinawan stir-fry featuring bitter melon (goya), tender pork slices, and fluffy scrambled eggs seasoned with soy and dashi for balanced flavors. 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 280 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.

Ingredients

• 200 grams, seeded and sliced thinly goya (bitter melon)
• 150 grams, thinly sliced pork loin
• 3 large eggs
• 2 tbsp dashi stock
• 1 tbsp soy sauce
• 2 tbsp vegetable oil
• 1 clove, minced garlic
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 150 grams of thinly sliced pork loin and 1 clove minced garlic, sautéing for 3-4 minutes until the pork is browned and fragrant.
2. Step 2: Add 200 grams of thinly sliced goya (bitter melon) to the skillet and stir-fry for 5 minutes until the edges start to crisp but the vegetable retains some crunch.
3. Step 3: Push the pork and goya to one side of the pan, add 1 tbsp vegetable oil to the empty side, then crack in 3 large eggs. Lightly scramble the eggs, seasoning with 2 tbsp dashi stock, 1 tbsp soy sauce, 1/4 tsp salt, and 1/4 tsp black pepper. Once eggs are cooked but still moist, mix everything together and cook for another minute before serving.