Bell Pepper Champuru

Bell Pepper Champuru

This version of 'champuru' (Okinawan stir-fry) uses bell peppers instead of goya, and atsuage instead of tofu.

Ingredients: 3-4 servings

Green bell peppers
2 blocks
Thinly sliced pork
200 g
Dashi stock granules
1 tablespoon
Oyster sauce
1 tablespoon
Vegetable oil
as needed


1. Cut the bell peppers in half lengthwise. Remove the stem and seeds, then cut into thin strips. Cut the atsuage and pork into bite-sized pieces.
2. Heat some vegetable oil in a frying pan. When hot, add the pork and stir-fry.
3. When the surface of the pork turns whitish, add the bell pepper and atsuage, and continue to stir-fry. I think it looks more appetizing if you sort of break the atsuage up as you cook it (at least in my opinion).
4. Add the dashi stock granules and the oyster sauce to the fried Step 3 ingredients. Finally, swirl in the beaten eggs and toss everything together to finish. I think it's nicest if you turn off the heat before the eggs are completely cooked.
5. Taste, and season with a little salt if necessary.

Story Behind this Recipe

Since I'm not a bit fan of goya, I decided to try substituting it with peppers in this dish. So here you have it, my own version of 'chanpuru' using bell peppers instead of goya, atsuage instead of tofu, and dashi stock granules instead of bonito flakes.