This modern version of the classic Okinawan dish features wood ear mushrooms and string beans, from “An Okinawan Kitchen” by Grant Sato, part of the “Hawaii Cooks” series.

CONTEMPORARY GOYA CHAMPURU (STIR-FRIED BITTER MELON WITH TOFU)

• 2 tablespoons vegetable oil
• 2 cups goya (bitter melon), cut into 1/4-inch-thick slices
• 1 cup sweet onion, cut into 1/4-inch-thick slices
• 1/2 cup fresh or rehydrated dried wood ear mushrooms (pepeau)
• 1/2 cup string beans, cut into 2-inch lengths
• 1 (10-to 12-ounce) block firm tofu
• 1/2 cup dashi (Japanese broth)
• 1 tablespoon shoyu
• 1 teaspoon oyster sauce
• 2 eggs
• 2 tablespoons chopped green onions

Heat wok on high and add oil. When oil lightly smokes, add goya and onion; stir-fry about 1 minute. Add mushrooms and string beans; stir-fry another minute. Using spoon, scoop bite-sized chunks tofu into wok; toss lightly.

Add dashi and deglaze wok (scrape up any bits stuck to bottom); add shoyu and oyster sauce. Toss lightly, being careful not to break up tofu.

Add eggs and toss until fully cooked. Serve hot in a bowl, garnished with green onion. Serves 6.

Nutrition information unavailable.

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