Goya -- it's gotta be good for you!

I made my version of the Okinawan dish, goya champuru. Goya can get pretty bitter, so there are various techniques to rid it of its bitterness. I prefer it sort of bitter, because removing the bitterness means removing a lot of its nutritional value.

So my champuru is made with SPAM, goya (the green stuff), beansprouts, cabbage and sesame oil. I forgot to add tofu.. whoops.

.. now if this dessert were a rock concert, it would be one from the mid-eighties. Y'know, where they were all about the dry ice wofting over the sides of the stage? Anyway, this is a mango fruit salad tofu-fah dish at my favourite Hong Kong restaurant in Osaka.