Okra Stir Fry with Pork
The sweet flavor of okra works well in this stir fry recipe, it’s fusion cooking at its best. It’s a beautiful dish with garlic sauce.
Many people say they don’t like okra because of the slimy mucilage it contains. But okra is marvelous when stir fried dry and perfectly cooked. However, you have to ensure you start with okra that is dry. Do not wash the okra and cut it or fry it while it is wet. If you want to rinse the okra, do it at the point when you start marinating the chicken and peppers. Ensure the okra is dry before you stir-fry. If not, it will produce its mucus-like fluid and the dish will be a bit slimy (although still palatable).
1 lbs (450g) pork loin, cut into 1/4-inch (5-mm) slices
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch
1/4 teaspoon salt
2 tablespoons peanut oil (or vegetable oil)
1 teaspoon minced ginger
3 cloves garlic, minced
2 tablespoon sauce
1 lb fresh okra sliced
Step 1: Combine all the ingredients under “Marinade” in a medium-sized bowl. Mix well and marinate for 10 to 15 minutes. Slice okra
Step 2: Heat 1 tablespoon oil in a large non-stick skillet over medium high heat until hot. Spread the pork with minimal overlapping. Cook for 45 seconds to 1 minute, until the bottom turns golden. Flip to cook the other side for 30 seconds. Add the remaining 1 tablespoon oil, ginger, and garlic. Stir a few times. Add the okra. Cook and stir for 30 to 40 seconds. Add sauce soy. Mix everything well.
Serve hot over steamed rice as a main dish.