Papaya Champuru (Okinawan Stir-Fry Dish)
cookpad.japan @cookpad_jp
Since green papaya has become available in mainland Japan grocery stores, I tried making this dish!
The sodium content is about 1.4 g per person.
The key is to stir-fry it quickly over high heat. Prepare all of the ingredients and the spices and cook them quickly.
Green papaya is hard to cut. Make sure to sharpen the knife before cutting it. Recipe by Shinbashi no mogura
Papaya Champuru (Okinawan Stir-Fry Dish)
Since green papaya has become available in mainland Japan grocery stores, I tried making this dish!
The sodium content is about 1.4 g per person.
The key is to stir-fry it quickly over high heat. Prepare all of the ingredients and the spices and cook them quickly.
Green papaya is hard to cut. Make sure to sharpen the knife before cutting it. Recipe by Shinbashi no mogura
Cooking Instructions
- 1
- 2
Cut the papaya in half, remove the seeds and peel the skin.
- 3
Cut the papaya into thin strips.
- 4
Julienne the carrots.
- 5
Julienne the green pepper.
- 6
Cut the Chinese chives to the same length as the other vegetables.
- 7
Cut the Spam into matchsticks.
- 8
Melt the lard into a skillet or a wok, and stir-fry the green pepper and carrot over high heat.
- 9
Once the green pepper and carrots slightly wilt, add the papaya and continue to cook.
- 10
Once the ingredients are cooked through, add the Spam and stir-fry.
- 11
Once the Spam is lightly browned, add the Chinese chives.
- 12
Once the Chinese chives are tender, add the bonito-based dashi stock granules and soy sauce, cook them briefly until fragrant and it is done!
- 13
Transfer to a plate and enjoy!!
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