Okra or Lady's Fingers as Malaysian called it is often found in stir-frying, in curry, in young tau foo or simply steam it whole. But in the US, it is often found in gumbo or dip in batter and deep-fried. When the seed pods are cooked, it produces "goo" or slime. To prevent sliminess, you can keep the pod intact. I actually enjoyed the slime and loved this veggie. Do you like okra too?
I am sharing an easy way for stir-frying okra. Ingredients are easily available in the Asian supermarket. This method is without using the shrimp paste in oil and thus different from my previous method.
- 1 bowl of okra, washed, cut off the head and end and sliced thinly like above picture.
- 1 big or 2 small shallots, thinly sliced
- 2 Tbsp. of dried shrimps, soften in hot water, drained
- 2 Thai chili (I used green), sliced
- Fish sauce to taste
- 1/2 tsp. sugar
1. Heat up a wok. When heated, add in cooking oil. Add in dried shrimps, shallots and chili and stir-fry until fragrant.
2. Add in okra and stir-fry until okra is soften and cooked. Add a little water if needed.
3. Season with fish sauce and sugar. Stir-fry well and serve.