Goya Chanpuru（4 servings）
Salt: 1 teaspoon
Firm tofu: 1 package
Bean sprouts: 1 package
Leek: 1 bunch
Pork (thinly sliced): １２０g～１５０ｇ
Minced, red hot pepper: 1-2 peppers
Salt & pepper
Sesame oil: 2 tablespoons
Chicken bouillon: 1 tablespoon
Cooking sake: 3 tablespoons
Salt: 1-2 teaspoons
Bonito flakes: ８ｇ～１０ｇ
１．Cut the goya in half lengthwise, and scoop out the seeds. Slice the goya thinly, sprinkle salt, and knead. Wash slices and drain well. (If you do not like bitterness, give it a quick boil.)
２．Drain tofu, and cut into 8 pieces and place in a microwavable container. Microwave for 2-3 minutes, and drain again. Cut bean sprouts into large pieces and soak in water. Cut off the root of the leek, and then into 3 centimeter pieces. Cut pork into 3 centimeter pieces and season with salt and pepper.
３．Heat sesame oil in a large skillet and stir-fry the pork. When the pork starts browning, add the goya.
４．Add the tofu, red pepper, drained bean sprouts, and the leek and continue to stir-fry.
５．Add the bouillon, cooking sake, 1-2 teaspoons of salt. Pour over beaten eggs and stir quickly. Garnish by sprinkling bonito flakes.