Chinese Okra Stir-fry

💚Why you will love this recipe

• Quick to make and only calls for a handful of simple ingredients 
• Healthy, nutritious, and high in fiber 
• Highly versatile and goes well with many dishes 
• A delicious way to get in your daily serving of veg 

🤔What is okra 

Okra, also known as lady's finger, is a warm-season vegetable commonly consumed worldwide, especially in Asia, Africa, and the Southern US. It is a bright green, long, and slender pod. Okra is known for its distinct appearance and texture. 

Okra has a slimy interior, which is a defining feature. While some may find it unappealing, it is valued in certain cultures and cuisines. The good news is that you can lessen the sliminess by using high-heat cooking techniques or including an acidic component in the recipe. 

As for its taste, okra is relatively mild with a slight earthy flavor. It absorbs flavors quickly and will take on the taste of the seasonings used. 

How to choose okra 

When choosing okra, look for pods that are tender, firm, and bright green in color. They should be free from blemishes and brown spots. Opt for smaller-sized pods, as they are often more tender and less fibrous. 

To determine freshness, you can perform a "snap test" on the tip ends of the okra. If they break off cleanly, it indicates that the okra is fresh. However, if they bend without breaking, the pods may be old and tough. 

🧄What you will need 

📃Ingredients notes and substitutions 

• Okra - Also known as lady's finger. They are slender and long pods that are bright green in color. 
• Oyster sauce - Opt for a vegan oyster sauce to keep this recipe vegan. I highly recommend using Lee Kum Kee's stir-fry sauce. (Although it is labeled as a stir-fry sauce, it is a mushroom-flavored sauce imitating oyster sauce.)
• Soy sauce - Feel free to use tamari or shoyu in place. 
• Dried red chilies - Give this dish some heat. Omit if you prefer it to be spice-free. 

🔪How to make 

Preparing okra - Rinse okra, then pat them dry. Trim off the head and ends, and slice them into 1-2 inch pieces. 

Sauteing aromatics - Heat some oil in a non-stick wok or pan over medium-high heat. Add garlic and dried chilies. Fry for a minute until aromatic. 

Cooking okra - Add okra to the wok and stir-fry for 3-5 minutes or until okra pods are tender yet crisp. Mix in the seasonings, and serve your okra stir-fry while hot! 

✅Helpful tips 

• Dry okra pods thoroughly - Moisture will cause okra to turn slimy. To prevent that, pat dry your okra with a kitchen towel after washing. 
• Ways to remove sliminess -If you're not accustomed to the slimy texture of okra, try adding a tablespoon of rice vinegar to your okra stir-fry. This will help minimize their sliminess. Additionally, avoid overcooking them, as this will make them slimy. 
• Switching up seasonings used - Feel free to switch up the seasonings. Hoisin sauce, kecap manis, and Chinkiang vinegar are some great options that work great in stir-fries. 
• Adjusting the spice levels - If you prefer this dish to be non-spicy, omit the dried chilies. On the other hand, feel free to add more chilies to dial up the heat! 
• Storing leftovers - Leftover okra stir-fry can be refrigerated for 2-3 days. Heat it in the microwave or a pan before serving. 

🍚Serving suggestions 

Here are some of my favorite ways to serve this Chinese okra stir-fry. 

Rice. Any variety of rice, like Jasmine, basmati, or brown rice, works great. You can also do cauliflower rice for a lower-carb option. Make fried rice like my tofu fried rice or vegan nasi goreng for a heartier meal. 

Chinese mains. This veggie dish serves well with Chinese-inspired main dishes like oyster sauce noodles, hoisin tofu stir-fry, or soy sauce tofu.

Side dishes. I love cooking up a batch of vegan egg rolls or tofu dumplings! 

Soups. Soups are a must-have side dish in every Chinese meal. My personal favorites include this tofu vegetable soup and napa cabbage soup.