Ready to spice up your meal rotation with some vibrant and flavorful dishes? Our roundup of 18 Delicious Goya Recipes for Every Occasion is here to inspire your next kitchen adventure! From quick weeknight dinners to festive seasonal favorites, these recipes promise to bring a taste of Latin flair to your table. Dive in and discover your new go-to Goya creations that’ll have everyone asking for seconds!
Goya Champuru (Okinawan Stir Fry)
Picture this: a dish that’s as fun to say as it is to eat—Goya Champuru, the Okinawan stir-fry that’s here to shake up your dinner routine with its quirky charm and bold flavors.
Ingredients
- 1 bitter melon (goya), sliced thin—because life’s too short for bland veggies
- A couple of eggs, because what’s a stir-fry without them?
- A splash of soy sauce, for that umami kick
- 1 tbsp of sugar, to sweeten the deal
- A drizzle of sesame oil, because aroma is everything
- 1 cup of tofu, cubed—for that protein punch
- A handful of bonito flakes, because we’re fancy like that
Instructions
- Start by salting your sliced bitter melon and let it sit for 10 minutes to tame its bitterness—trust me, it’s worth the wait.
- While the melon is doing its thing, whisk those eggs in a bowl like you’re the star of a cooking show.
- Heat a pan over medium heat, add a drizzle of sesame oil, and toss in the tofu. Cook until golden, about 3 minutes per side—patience is key here.
- Add the bitter melon to the pan, stir-frying for another 5 minutes until it’s just tender but still has a bit of crunch.
- Push everything to one side of the pan, pour in the eggs, and scramble them like you’re solving a puzzle—quick and confident.
- Mix everything together, add the soy sauce and sugar, and give it a good stir to coat. Cook for another 2 minutes to let the flavors marry.
- Sprinkle with bonito flakes right before serving—watch them dance in the heat for a bit of kitchen magic.
So there you have it—a dish that’s a delightful mix of textures, from the crisp bitter melon to the fluffy eggs and silky tofu. Serve it over rice for a meal that’s as satisfying to look at as it is to eat, and maybe, just maybe, you’ll start saying ‘Goya Champuru’ with the same enthusiasm as ‘taco Tuesday’.
Goya and Egg Stir Fry
Pssst… ever had one of those days where your fridge is basically a barren wasteland, but you still crave something delicious? Enter the Goya and Egg Stir Fry – your new best friend for a quick, tasty meal that’s as easy as it is satisfying.
Ingredients
- A couple of eggs (because one is just sad)
- A splash of olive oil (or whatever oil you’ve got lying around)
- 1 cup of chopped Goya (bitter melon, for the uninitiated)
- A pinch of salt (to make everything better)
- A dash of pepper (for that little kick)
Instructions
- Heat a splash of olive oil in a pan over medium heat (about 350°F, if you’re into specifics).
- Toss in the chopped Goya and stir fry for about 5 minutes until it starts to soften. Tip: Don’t let it sit too long, or it’ll throw a tantrum and burn.
- Crack those eggs right into the pan with the Goya. No need to be fancy here.
- Scramble everything together like you’re in a hurry (because you probably are). Cook for another 2-3 minutes until the eggs are just set. Tip: Overcooked eggs are a crime against breakfast.
- Season with a pinch of salt and a dash of pepper. Give it one last stir to make sure every bite is perfectly seasoned.
- Serve immediately because this dish waits for no one. Tip: Throw it on a warm tortilla for an impromptu breakfast taco situation.
Now, this dish is all about contrasts – the slight bitterness of the Goya plays off the creamy eggs like they’re old friends. Serve it up with a side of sass and call it a day.
Goya Salad with Sesame Dressing
Ready to shake up your salad game? This Goya Salad with Sesame Dressing is like a party in your mouth, where the bitter melon is the life of the party, and the sesame dressing is the smooth DJ keeping the vibes just right.
Ingredients
- 1 medium goya (bitter melon), thinly sliced
- A couple of cups of mixed greens (because we’re fancy like that)
- A splash of sesame oil (the good stuff)
- 2 tbsp soy sauce (for that umami kick)
- 1 tbsp honey (to sweeten the deal)
- A sprinkle of sesame seeds (for crunch and drama)
- A dash of rice vinegar (to keep things tangy)
Instructions
- Start by slicing the goya as thin as your patience allows. Pro tip: Removing the seeds cuts down on the bitterness, but hey, we’re here for the flavor rollercoaster.
- Toss the goya slices with a pinch of salt and let them sit for 10 minutes. This is their time to reflect on their life choices (and lose some bitterness).
- Rinse the goya under cold water and pat dry like you’re tucking them into bed. This step is crucial for texture, so don’t skip it.
- In a large bowl, whisk together the sesame oil, soy sauce, honey, and rice vinegar until it’s smoother than your favorite jazz playlist.
- Add the goya and mixed greens to the bowl. Toss them like you’re mixing a cocktail, ensuring every leaf and slice gets dressed to impress.
- Sprinkle sesame seeds on top because we eat with our eyes first, and a little crunch never hurt anybody.
Kick back and enjoy this salad that’s a masterclass in balance—bitter, sweet, and everything in between. Serve it chilled for maximum refreshment, or pair it with grilled chicken if you’re feeling extra. Either way, it’s a dish that’s as bold as your personality.
Goya Juice (Bitter Melon Juice)
Venture into the wild side of your juice game with this Goya Juice, a.k.a. Bitter Melon Juice, that’s not for the faint of heart but totally worth the bravery badge you’ll earn by sipping it. Packed with health benefits and a punch of bitterness that’ll wake you up better than your morning alarm, this juice is the ultimate test for your taste buds.
Ingredients
- 1 medium bitter melon (about 2 cups when chopped)
- A splash of lemon juice (about 1 tbsp)
- A couple of ice cubes
- A drizzle of honey (about 1 tsp, because we’re not monsters)
- A pinch of salt (trust me on this)
Instructions
- Start by giving your bitter melon a good wash under cold water, because nobody likes dirty produce.
- Slice the bitter melon in half lengthwise and scoop out the seeds with a spoon. Pro tip: The seeds are bitter’s bitter cousin, so get rid of them unless you’re into that.
- Chop the bitter melon into small pieces. The smaller, the easier it’ll be for your blender to do its magic.
- Toss the chopped bitter melon into your blender. Add a splash of lemon juice, a drizzle of honey, and a pinch of salt. The salt is the secret weapon that somehow makes the bitterness more bearable.
- Blend on high for about 1 minute or until the mixture is as smooth as your morning playlist.
- Strain the juice through a fine mesh sieve into a glass to catch any stubborn bits. Or don’t, if you’re into texture.
- Drop in a couple of ice cubes to chill it out, literally. Serve immediately and brace yourself.
Outrageously bold in flavor, this Goya Juice is a texture-packed adventure that’s surprisingly refreshing once you get past the initial shock. Try serving it with a straw and a side of courage, or mix it into a smoothie to tame the beast.
Goya Tempura
Hold onto your hats, foodies, because we’re about to dive into the crispy, crunchy world of Goya Tempura that’ll make your taste buds do a happy dance. This isn’t just any tempura; it’s a golden, bubbly masterpiece that’s about to become your new obsession.
Ingredients
- A couple of fresh goya (bitter melons), sliced thin
- 1 cup of all-purpose flour, because we’re keeping it classic
- A splash of ice-cold water, for that irresistible crisp
- 1 egg, lightly beaten, to bind our tempura dreams together
- A pinch of salt, because flavor is king
- Enough vegetable oil to fill your pot about 2 inches deep, for frying
Instructions
- Start by whisking together the flour, egg, and a splash of ice-cold water in a bowl until just combined; lumps are totally fine and actually desired for texture.
- Heat your vegetable oil in a deep pot to 350°F, a perfect temp for achieving that golden crunch without the grease.
- Dip each goya slice into the batter, letting any excess drip off, then gently lower it into the hot oil. Pro tip: don’t overcrowd the pot to keep the temperature steady.
- Fry for about 2-3 minutes until each piece is a gorgeous golden brown, flipping once for even cooking. Another pro tip: listen for a happy sizzle—it’s the sound of perfection.
- Use a slotted spoon to transfer the tempura to a paper towel-lined plate, sprinkling with a pinch of salt while still hot. Final pro tip: serve immediately for maximum crunch.
Zesty, crispy, and with just the right amount of bite, these Goya Tempura slices are a texture lover’s dream. Serve them with a side of tangy dipping sauce or pile them high on a platter for a shareable snack that disappears in seconds.
Goya and Pork Stir Fry
Venture into the kitchen today, and let’s turn the humble goya and pork into a stir fry that’ll make your taste buds do a happy dance. This dish is a bold flirtation between bitter and savory, with a playful kick that’ll have you coming back for seconds.
Ingredients
- 1 pound of pork shoulder, sliced into thin strips (because nobody likes a chewy bite)
- 2 medium goya (bitter melons), seeds scooped out and sliced thin (embrace the bitterness, it’s good for you)
- A splash of soy sauce (the saltier, the better)
- A couple of tablespoons of oyster sauce (for that umami magic)
- 1 tablespoon of sugar (to sweeten the deal)
- A glug of vegetable oil (for slick moves in the pan)
- 2 cloves of garlic, minced (because garlic makes everything better)
- A pinch of red pepper flakes (for a little heat that sneaks up on you)
Instructions
- Heat a large pan or wok over medium-high heat and add that glug of vegetable oil. Wait until it’s shimmering like a disco ball.
- Toss in the minced garlic and a pinch of red pepper flakes. Stir for about 30 seconds until fragrant—don’t let it burn, or you’ll summon the smoke alarm choir.
- Add the pork strips to the pan. Cook until they’re no longer pink, about 5 minutes, stirring occasionally. Tip: If the pan’s too crowded, cook in batches to avoid steaming the meat.
- Throw in the goya slices. Stir fry for another 3 minutes until they’re bright green and slightly tender but still have a crunch. Tip: The goya’s bitterness mellows as it cooks, so don’t skip this step.
- Drizzle in the soy sauce, oyster sauce, and sprinkle the sugar over everything. Stir well to coat every piece evenly. Cook for another 2 minutes until the sauce thickens slightly. Tip: Taste and adjust the seasoning if needed, but remember, the flavors will deepen as it sits.
- Remove from heat and serve immediately. This dish is a textural dream—tender pork, crisp-tender goya, all coated in a glossy, savory-sweet sauce. Try it over steamed rice or alongside a cold beer for the ultimate contrast.
Perfect for when you’re craving something different, this goya and pork stir fry is a conversation starter. The bitterness of the goya plays off the richness of the pork in a way that’s unexpectedly addictive. Serve it up and watch the plates clean themselves.
Goya Chips
Ever find yourself staring into the abyss of your snack cabinet, longing for something crunchy, salty, and just a tad bit exotic? Enter Goya Chips, your new go-to for when plain old potato chips just won’t cut it.
Ingredients
- A couple of cups of thinly sliced plantains (because thickness is a personal choice, but we’re keeping it crispy here)
- A splash of vegetable oil (enough to make those plantains dance in the pan)
- A pinch of salt (to make your taste buds sing)
Instructions
- Heat your vegetable oil in a deep fryer or a large pan to a sizzling 350°F. Tip: If you don’t have a thermometer, a small piece of plantain should bubble vigorously when the oil’s ready.
- Carefully add your plantain slices in batches, ensuring they’re not overcrowded. This isn’t a party; personal space matters for even cooking.
- Fry for about 2-3 minutes or until they’re golden brown and crispy. Tip: Keep an eye on them like they’re toddlers near a pool—vigilance is key.
- Use a slotted spoon to rescue them from their oil bath and let them drain on paper towels. Tip: Sprinkle the salt while they’re still hot to ensure it sticks like gossip in a small town.
What you’ve got now are chips that are a perfect mix of crunchy and slightly sweet, with a hint of saltiness that’ll have you reaching for more. Serve them with a daring dip or just enjoy them as they are—no judgment here.
Goya and Tofu Stir Fry
Unbelievably easy and packed with flavor, this Goya and Tofu Stir Fry is your ticket to a quick, healthy meal that doesn’t skimp on taste. Perfect for those nights when you’re racing against the clock but still want something deliciously satisfying.
Ingredients
- 1 block of firm tofu, pressed and cubed
- 2 cups of goya (bitter melon), sliced thin
- A splash of soy sauce
- A couple of garlic cloves, minced
- 1 tbsp of sesame oil
- A pinch of red pepper flakes
- 1 cup of cooked rice, for serving
Instructions
- Heat the sesame oil in a large pan over medium-high heat until it shimmers, about 1 minute.
- Add the minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter!
- Toss in the goya slices, stirring occasionally for 5 minutes until they start to soften. Tip: If you’re not a fan of too much bitterness, you can blanch the goya in boiling water for a minute before adding it to the pan.
- Add the tofu cubes, gently stirring to combine with the goya and garlic. Cook for another 5 minutes. Tip: For extra crispy tofu, press it between paper towels to remove excess moisture before cubing.
- Pour in the soy sauce, stirring everything together for a final minute to coat evenly.
- Serve hot over a bed of fluffy rice, and dig in!
Now, this dish brings a delightful contrast of textures—crispy tofu meets tender goya, all tied together with a savory, slightly spicy sauce. Try topping it with a sprinkle of sesame seeds for an extra crunch, or a drizzle of sriracha if you’re feeling adventurous.
Stuffed Goya with Ground Pork
Venture into the world of bold flavors with this Stuffed Goya with Ground Pork recipe that’s as fun to make as it is to eat. Perfect for those who love a little adventure in their kitchen, this dish promises a deliciously unique twist on your regular dinner routine.
Ingredients
- 1 medium Goya (bitter melon), because life’s too short for bland veggies
- A generous handful of ground pork, about 1 lb, because pork makes everything better
- A couple of cloves of garlic, minced, for that punchy flavor
- A splash of soy sauce, roughly 2 tbsp, to add that umami magic
- A pinch of salt and pepper, because seasoning is key
- A drizzle of olive oil, about 1 tbsp, to keep things from sticking
- 1 egg, beaten, to bind our stuffing like a culinary glue
Instructions
- Preheat your oven to 375°F, because we’re baking our way to flavor town.
- Slice the Goya lengthwise and scoop out the seeds with a spoon, pretending you’re a pirate digging for treasure.
- Boil the Goya halves in salted water for about 5 minutes to soften them up, then drain and set aside. Tip: This step removes some of the bitterness, making the Goya more palatable.
- In a pan over medium heat, sauté the garlic in olive oil until fragrant, about 30 seconds. Add the ground pork, breaking it apart as it cooks until no longer pink.
- Stir in the soy sauce, salt, and pepper, then remove from heat and let it cool slightly. Tip: Letting the mixture cool prevents the egg from cooking when you mix it in.
- Mix the beaten egg into the pork mixture, then stuff the Goya halves generously with this mixture.
- Place the stuffed Goya in a baking dish and bake for 25-30 minutes, or until the top is golden and crispy. Tip: For an extra crispy top, broil for the last 2 minutes.
Kick back and admire your creation; the crispy top gives way to a juicy, flavorful interior that’s a riot of textures and tastes. Serve it sliced on a bed of rice for a meal that’s as visually striking as it is delicious, or dare to be different and pair it with a cool cucumber salad for a refreshing contrast.
Goya and Shrimp Stir Fry
Craving something that’s a breeze to whip up but packs a punch of flavor? Let’s dive into a stir fry that’s all about the vibrant duo of goya and shrimp, turning your weeknight dinner into a tropical getaway.
Ingredients
- A couple of cups of thinly sliced goya (bitter melon)
- A pound of shrimp, peeled and deveined
- A splash of soy sauce
- A tablespoon of oyster sauce
- A teaspoon of sugar
- A couple of cloves of garlic, minced
- A tablespoon of vegetable oil
- A pinch of salt
- A dash of red pepper flakes (because we like it spicy)
Instructions
- Heat your wok or large skillet over medium-high heat and add the vegetable oil. Wait until it’s shimmering but not smoking – that’s your cue it’s ready.
- Toss in the minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
- Add the shrimp to the wok, spreading them out in a single layer. Let them cook for 2 minutes on one side before flipping. They’re done when they’re pink and opaque.
- Throw in the goya slices, stirring everything together. Cook for another 3 minutes until the goya is tender but still has a bit of crunch. Tip: If you’re not a fan of bitterness, soak the goya in salted water for 10 minutes before cooking.
- Drizzle in the soy sauce, oyster sauce, and sprinkle the sugar and salt over everything. Give it a good stir to coat evenly, cooking for another minute. Tip: Taste as you go – you can always add more soy sauce for saltiness or sugar to balance the bitterness.
- Remove from heat and serve immediately. Garnish with extra red pepper flakes if you’re feeling adventurous.
Gloriously bold and slightly bitter with a sweet and spicy kick, this stir fry is a texture dream with crisp goya and succulent shrimp. Serve it over steamed rice or alongside a cold beer for the ultimate contrast.
Goya Soup with Chicken
Now, who said healthy can’t be hearty? Dive into this Goya Soup with Chicken, where every spoonful is a hug for your soul, packed with flavors that’ll make your taste buds do a happy dance.
Ingredients
- A couple of boneless, skinless chicken breasts
- 2 cups of diced goya (bitter melon), because we’re brave like that
- 1 cup of sliced carrots, for that sweet crunch
- A splash of olive oil, to keep things slick
- 4 cups of chicken broth, the liquid gold
- A pinch of salt and pepper, to keep it lively
- 1 tbsp of minced garlic, for that kick
- A handful of chopped cilantro, because we fancy
Instructions
- Grab your pot and heat a splash of olive oil over medium heat (that’s around 350°F for the tech-savvy).
- Toss in the minced garlic and let it sizzle until golden, about 30 seconds. Tip: Don’t let it burn, or you’ll summon the smoke alarm choir.
- Add the chicken breasts and cook until they’re no longer pink in the middle, roughly 5 minutes per side. Tip: Use a meat thermometer to hit 165°F for perfect doneness.
- Throw in the diced goya and sliced carrots, stirring like you mean it for about 2 minutes.
- Pour in the chicken broth, bring to a boil, then simmer for 20 minutes. Tip: Cover the pot to keep all those flavors from escaping.
- Season with a pinch of salt and pepper, then sprinkle the chopped cilantro on top before serving.
Marvel at the symphony of textures in your bowl—tender chicken, crisp-tender veggies, and a broth that’s the perfect balance of bitter and sweet. Serve it with a side of crusty bread to sop up every last drop, or go wild and toss in some cooked noodles for a heartier twist.
Goya and Beef Stir Fry
Zesty and zippy, this Goya and Beef Stir Fry is your ticket to a flavor-packed dinner that’s as easy to whip up as it is delicious. Perfect for those nights when you’re craving something hearty but don’t want to spend hours in the kitchen.
Ingredients
- 1 lb beef sirloin, sliced thin as your patience
- 2 cups of goya (bitter melon), sliced into half-moons
- A splash of soy sauce (about 2 tbsp)
- A couple of garlic cloves, minced because we’re not vampires
- 1 tbsp of ginger, grated like it owes you money
- A drizzle of sesame oil (about 1 tsp)
- 1 tbsp of vegetable oil, for stir-frying
- A pinch of red pepper flakes, for a little kick
Instructions
- Heat the vegetable oil in a large pan or wok over medium-high heat until it’s shimmering like a mirage.
- Add the beef slices and stir-fry until they’re just browned, about 3-4 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the beef instead of searing it.
- Toss in the garlic and ginger, stirring for about 30 seconds until fragrant. Your kitchen should smell amazing right now.
- Add the goya slices and red pepper flakes, stir-frying for another 2 minutes. Tip: The goya should be tender but still crisp, like a good handshake.
- Pour in the soy sauce and sesame oil, giving everything a good toss to coat. Cook for an additional minute. Tip: Taste and adjust the seasoning, but remember, the soy sauce is already salty.
- Remove from heat and serve immediately. This dish is best enjoyed hot, with the beef juicy and the goya offering a pleasant bitterness that’s balanced by the savory sauce. Try serving it over a bed of steamed rice to soak up all that deliciousness.
Savory, slightly bitter, and utterly satisfying, this stir fry is a bold dance of flavors that’ll have you coming back for seconds. The contrast between the tender beef and the crisp goya is a textural dream, making every bite an adventure.
Goya Pickle
Ready to dive into a tangy, crunchy adventure that’ll make your taste buds do a happy dance? Let’s talk about Goya Pickle, the unsung hero of pickled delights that’s about to bring some serious zing to your snack game.
Ingredients
- 1 cup of thinly sliced Goya (bitter melon), because we’re all about that crunch
- A splash of apple cider vinegar, for that tangy kick
- A couple of garlic cloves, minced, because garlic makes everything better
- 1 tbsp of sugar, to sweeten the deal just a tad
- A pinch of salt, to balance the flavors
- A dash of red chili flakes, for those who like it spicy
- 1/2 cup of water, to bring it all together
Instructions
- Start by tossing your thinly sliced Goya into a bowl. Pro tip: Removing the seeds can take the edge off the bitterness if that’s not your jam.
- In a small saucepan, combine the apple cider vinegar, water, sugar, salt, and red chili flakes. Bring this mix to a boil over medium heat, stirring until the sugar dissolves. This is your pickle brine, and it’s about to work some magic.
- Once the brine is boiling, add the minced garlic and let it simmer for about 2 minutes. This little step infuses the brine with garlicky goodness.
- Pour the hot brine over the sliced Goya in the bowl. Make sure all the slices are submerged for even pickling. Here’s a tip: Use a smaller bowl or a weight to keep the Goya under the brine if it’s being stubborn.
- Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, though overnight is better. Patience is key here, folks—the longer it sits, the more flavorful it gets.
Just like that, you’ve got yourself a jar of Goya Pickle that’s bursting with tangy, spicy, and slightly sweet flavors. The Goya stays wonderfully crunchy, making it the perfect addition to sandwiches, salads, or just straight out of the jar when no one’s looking.
Goya and Scallop Stir Fry
Oh boy, are you in for a treat with this Goya and Scallop Stir Fry that’s about to rock your taste buds like a mini flavor concert in your mouth. It’s the kind of dish that makes you wanna do a little happy dance right there in the kitchen.
Ingredients
- A couple of tablespoons of olive oil
- 1 pound of scallops, because why skimp on the good stuff?
- 2 cups of chopped goya (bitter melon), sliced thin to keep the bitterness in check
- A splash of soy sauce, for that umami kick
- 1 teaspoon of minced garlic, because garlic makes everything better
- A pinch of red pepper flakes, for those who like it spicy
- 1 tablespoon of honey, to sweeten the deal
Instructions
- Heat up a couple of tablespoons of olive oil in a large pan over medium-high heat until it’s shimmering like a disco ball.
- Add the scallops to the pan, making sure not to crowd them, and sear for about 2 minutes on each side until they’re golden brown. Tip: Don’t move them around too much; let them get that nice crust.
- Toss in the minced garlic and a pinch of red pepper flakes, stirring for about 30 seconds until fragrant. Watch it closely to avoid burning the garlic.
- Throw in the chopped goya, stirring occasionally, for about 5 minutes until it starts to soften but still has a bit of crunch. Tip: If you’re not a fan of bitterness, you can soak the goya in salted water for 10 minutes before cooking.
- Add a splash of soy sauce and a tablespoon of honey, stirring everything together for another minute to coat the ingredients evenly. Tip: Taste as you go and adjust the sweetness or saltiness to your liking.
- Remove from heat and serve immediately to keep everything fresh and vibrant.
Crunchy, savory, with just the right amount of sweetness and spice, this dish is a symphony of flavors. Serve it over a bed of steamed rice or alongside a crisp salad for a meal that’s as balanced as your life definitely is.
Goya Smoothie
Oh boy, have we got a treat for you today! Imagine sipping on a smoothie so refreshing, it’s like a mini vacation in a glass. That’s right, we’re talking about the Goya Smoothie – your new go-to for beating the heat with a tropical twist.
Ingredients
- 1 cup of frozen Goya guava pulp (because who has time to peel and seed?)
- A splash of coconut milk (the creamier, the dreamier)
- A couple of ice cubes (for that frosty vibe)
- 1 tbsp of honey (or hey, skip it if you’re sweet enough)
- A dash of lime juice (for a little zing)
Instructions
- Grab your blender – yes, that dusty thing in the corner. It’s time to shine.
- Toss in the frozen Goya guava pulp, coconut milk, ice cubes, honey, and lime juice. No need to thaw; we’re all about instant gratification here.
- Blend on high for about 45 seconds, or until smoother than your last pickup line. Pro tip: If it’s too thick, add a splash more coconut milk. Too thin? More ice.
- Pour into your favorite glass – mason jars optional but highly recommended for Instagram fame.
- Take a moment to admire your handiwork before diving in. Optional: garnish with a lime wedge or a sprig of mint for that ‘I totally planned this’ look.
Delightfully creamy with a tangy kick, this Goya Smoothie is like sunshine in liquid form. Serve it poolside or pretend you’re on a beach somewhere – we won’t judge.
Goya and Mushroom Stir Fry
Yikes, have we got a treat for you today! This Goya and Mushroom Stir Fry is the kind of dish that makes you forget you’re eating something healthy because it’s just that darn delicious. Perfect for those nights when you’re craving something quick, flavorful, and a little bit exotic.
Ingredients
- A couple of cups of sliced goya (bitter melon), seeds removed
- A handful of mushrooms, sliced (whatever’s in your fridge works)
- A splash of olive oil
- 2 cloves of garlic, minced (because garlic is life)
- A tablespoon of soy sauce (the low-sodium kind if you’re watching your salt)
- A teaspoon of sugar (to balance the bitterness)
- A pinch of red pepper flakes (for a little kick)
Instructions
- Heat a splash of olive oil in a large pan over medium-high heat. Wait until it’s shimmering but not smoking – that’s your cue it’s ready.
- Toss in the minced garlic and a pinch of red pepper flakes. Stir for about 30 seconds until fragrant. Tip: Don’t let the garlic brown too much, or it’ll turn bitter.
- Add the sliced goya to the pan. Stir-fry for about 5 minutes until it starts to soften. Tip: If the goya is too bitter for your taste, you can blanch it in boiling water for a minute before stir-frying.
- Throw in the mushrooms and stir-fry for another 3 minutes. You’re looking for the mushrooms to release their moisture and start to brown slightly.
- Drizzle in the soy sauce and sprinkle the sugar over everything. Give it a good stir to combine and cook for another minute. Tip: The sugar helps mellow out the goya’s bitterness, making it more palatable.
- Remove from heat and serve immediately. This dish is best enjoyed hot, with the goya still slightly crisp and the mushrooms juicy.
Zesty, vibrant, and with just the right amount of bite, this stir fry is a fantastic way to jazz up your weeknight dinner routine. Serve it over a bed of steaming rice or alongside some grilled chicken for a meal that’s anything but boring.
Goya Omelette
Today’s the day we jazz up your breakfast game with a Goya Omelette that’s as easy to whip up as it is delicious. Trust me, your taste buds will thank you for this little adventure.
Ingredients
- A couple of eggs, because one is just a tease
- A splash of milk, to make things fluffy
- A handful of diced Goya (bitter melon), for that unique kick
- A sprinkle of salt, because life needs seasoning
- A dash of pepper, to spice things up
- A glug of olive oil, to keep things from sticking
Instructions
- Crack those eggs into a bowl like you’re starting a culinary revolution.
- Add that splash of milk and whisk until it’s as smooth as your morning playlist.
- Toss in the diced Goya, salt, and pepper, then give it another quick whisk to say hello.
- Heat a glug of olive oil in a pan over medium heat (that’s about a 5 on your stove’s drama scale).
- Pour the egg mixture in and let it sit for about 30 seconds, then gently push the edges towards the center with a spatula, letting the uncooked egg flow to the edges.
- Once the bottom is golden and the top is just a tad jiggly (about 2 minutes), flip it with the confidence of a pancake pro.
- Cook for another minute on the other side, then slide it onto a plate like it’s the star of the show.
Light, fluffy, and with a hint of bitterness from the Goya, this omelette is a breakfast game-changer. Serve it with a side of sass or some toast to soak up the goodness.
Goya and Squid Stir Fry
Hold onto your spatulas, folks, because we’re about to dive into a dish that’s as fun to make as it is to eat! This Goya and Squid Stir Fry is a whirlwind of flavors that’ll have your taste buds doing the cha-cha.
Ingredients
- 1 cup of thinly sliced goya (bitter melon), because life’s too short for bland veggies
- 1 lb of squid, cleaned and sliced into rings, because who doesn’t love a good seafood ring toss?
- A splash of soy sauce, for that umami kick
- A couple of garlic cloves, minced, because garlic makes everything better
- 1 tbsp of vegetable oil, to keep things slick
- A pinch of salt, to balance the bitterness
- A dash of red pepper flakes, for those who like it hot
Instructions
- Heat your pan over medium-high heat and add the vegetable oil. Wait until it’s shimmering like a disco ball.
- Toss in the minced garlic and stir for about 30 seconds, or until it’s golden and fragrant. Tip: Don’t let it burn, or you’ll have to start over!
- Add the goya slices to the pan. Stir-fry for 3 minutes until they start to soften but still have a bit of crunch. Tip: The bitterness mellows out as it cooks, so don’t skip this step!
- Throw in the squid rings and stir-fry for another 2 minutes. They cook fast, so keep an eye on them to avoid rubbery squid. Tip: Overcooked squid is a no-go!
- Splash in the soy sauce and sprinkle the salt and red pepper flakes. Give everything a good stir to coat evenly.
- Cook for an additional minute, then remove from heat. The squid should be tender, and the goya just right.
Out of this world, right? The goya brings a subtle bitterness that plays off the sweet, tender squid like they’re old friends. Serve it over a bed of steaming rice or alongside a crisp salad for a meal that’s anything but ordinary.
Conclusion
We hope this roundup of 18 delicious Goya recipes inspires your next meal, whether it’s a cozy family dinner or a festive gathering. Each dish is a celebration of flavor, perfect for home cooks across North America. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!
