Chinese Okra Stir-fry
This simple Chinese okra stir-fry is delicious and flavorful with a hint of spice! It is the perfect vegetable side dish that compliments your favorite Chinese dishes. A simple recipe that is ready in 15 minutes!
Servings: 4 servings
Calories: 37kcal
Equipment
- non-stick wok (or a large non-stick pan)
Ingredients
- ½ lbs okra (450g)
- 3 cloves garlic minced
- 3 dried chilies cut into 2-3 inches pieces (reduce/omit for less heat)
- 1 tablespoon oyster sauce regular or vegetarian
- 1 tablespoon soy sauce or tamari/shoyu
- 1 teaspoon sesame oil
Instructions
- Preparing okra - Rinse okra, then pat them dry. Trim off the head and ends, and slice them into 1-2 inch pieces.
- Heat ½ tablespoon of oil in a non-stick wok or pan over medium-high heat. Add garlic and dried chilies. Fry for a minute until aromatic.
- 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!
Notes
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.
- Storing leftovers - Leftover okra stir-fry can be refrigerated for 2-3 days. Heat it in the microwave or a pan before serving.
Nutrition
Calories: 37kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Sodium: 379mg | Potassium: 198mg | Fiber: 2g | Sugar: 1g | Vitamin A: 505IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 1mg
