Stir-Fried Goya with Eggs and Pork

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A classic Okinawan stir-fry highlighting bitter melon (goya) with scrambled eggs and thinly sliced pork, seasoned simply for a balanced, nourishing dish. This Japanese-inspired pork recipe, ready in about 22 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 g, halved lengthwise, seeded and thinly sliced goya (bitter melon)
• 150 g, thinly sliced pork loin
• 3 large, beaten eggs
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 2 cloves, minced garlic
• 1/2 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 g thinly sliced pork loin and 2 minced garlic cloves, stir-frying for 3-4 minutes until pork is cooked through and fragrant.
2. Step 2: Add 200 g thinly sliced goya (bitter melon) to the skillet and stir-fry for 5 minutes until it softens slightly but retains some crunch.
3. Step 3: Push pork and goya to one side of the pan, add remaining 1 tbsp vegetable oil, and pour in 3 beaten eggs. Allow eggs to set for 30 seconds then scramble gently until just cooked.
4. Step 4: Combine eggs with pork and goya, then season with 2 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Stir everything together for 1 minute until well mixed and heated through. Serve hot.