Stir-Fried Okinawan Purple Sweet Potato and Goya with Garlic Soy 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 drafted and published.

A colorful stir fry combining sweet, earthy Okinawan purple sweet potato and crisp bitter melon in a savory garlic soy glaze. This Japanese-inspired vegetarian recipe, ready in about 22 minutes, pairs Okinawan purple sweet potato, bitter melon (goya), vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 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: 12 min Serves 3 Japanese cuisine 160 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 150 g peeled and cubed Okinawan purple sweet potato and stir fry for 5 minutes until the edges begin to soften and lightly brown.
  3. Step 3: Add 100 g thinly sliced bitter melon to the skillet and continue stir frying for another 3 minutes until the bitter melon softens but retains a slight crunch.
  4. Step 4: Stir in 2 tbsp soy sauce and 1 tbsp mirin, tossing everything to coat evenly. Cook for 1-2 minutes until the sauce thickens slightly and glazes the vegetables.
  5. Step 5: Remove from heat, sprinkle 1 tsp toasted sesame seeds and 2 thinly sliced green onion stalks over the dish before serving warm.

Related recipes