Chinese-Style Okra
Chinese-Style Okra
Posted by liz at recipegoldmine
com May 26, 2001
Source: Cookin’ Dad – Member posted 03-26-2001 09:53 PM
I was at the Taiwanese vegetable market the other day looking for a green vegetable to go with my Chinese orange beef dish
As I was about to buy another type of vegetable, the vendor, who happens to be a very good cook, suggested that I buy okra
I told him that I make excellent fried okra & that is the ONLY way I eat it (have loved that stuff ever since I was a little boy)
Well, folks, this vendor basically told me that I should try Chinese-style okra at which point I asked him how it is made
He responded by saying it is boiled
I told him that that method is totally gross (I still have vivid memories of the things my father used to compare boiled okra to
) However, he told me, the trick is to BOIL IT WHOLE without cutting it, then dip it in a simple, but delicious sauce This recipe is really good & my kids & wife loved it
You probably think I’m pulling your leg, but I’m not
I’ll definitely make this again & I’m sure you will like it if you are willing to try it
About 1 pound okra, or less – DO NOT SLICE!!!
1/3 cup Chinese soy paste*
1/2 garlic clove, finely minced (I used garlic press);
you can use 1 whole clove if you really like garlic
*A little like soy sauce, but lighter & more viscous; should be available in most Oriental grocery stores
Mix sauce ingredients together about 1/2 hour before using
Please note that you will need to dilute sauce with a little water (1 to 2 tablespoon should do the trick)
Boil okra until tender (for about 3 min)
Cool briefly, dip in sauce (like you would using potato chips & chip dip) & eat
This is simple & really tasty
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