Recipe: Stir-Fried Okra

the appetizer:

The Elements of Life: A Contemporary Guide to Thai Recipes and Traditions for Healthier Living by Su-Mei Yu, includes excerpts and recipes like Thai Curries; Jungle Soup Gaeng Paa; Almond Milk; Stir-Fried Okra; and Ceviche, Thai Style Plah Pla.

Stir-Fried Okra

Makes 4 servings

Stir-fried okra is crunchy and not slimy, as its bland flavor succumbs to the pungency of garlic, ginger, and chiles, creating a delectable integration among Water, Wind, and Fire elements.

1 tablespoon rice bran, canola, or corn oil
1 tablespoon minced garlic
1 tablespoon peeled and minced fresh ginger
About 6 ounces chicken breast or pork tenderloin, thinly sliced;
10 ounces small shrimp, peeled; or 8 ounces firm tofu, cubed
1/4 teaspoon salt
1 tablespoon soy sauce or fish sauce
3 cups okra thinly sliced on the diagonal
1 fresh serrano chile, minced

Heat a wok or large skillet over high heat for 1 minute. Add the oil and let heat for another minute. Add the garlic and ginger and stir-fry until the garlic turns golden, 10 to 15 seconds. Add your choice of protein and stir-fry until partially cooked or heated through. Season with the salt and soy sauce, then add the okra and chile and stir-fry until the okra turns slightly limp. Transfer to a serving platter and serve with hot white, brown, or red rice.

from:
The Elements of Life:
A Contemporary Guide to Thai Recipes
and Traditions for Healthier Living
by Su-Mei Yu
Wiley 2009
Hardcover; 336 pages; $35.00
ISBN-10: 0471757071
ISBN-13: 978-0-471-75707-81
Reprinted by permission.

Buy The Elements of Life