Speaking of really easy and quick recipes, this delicious stir-fry is a must try. Coming from Europe, I was pleasantly surprised to find tons of Asian vegetables at the supermarket in Vancouver. If you’ve been reading this blog for a while, then you might have heard about my urge to eat and try different food ALL. THE. TIME. That’s why I bought okras and decided to create a stir-fry recipe with it. Okras are really funny-looking veggies and make me think of little stars once cut in slices. Have you ever tried it yet? If not, get started with me now! Okras tend to release a sticky juice once cut but if you cook them just right, this will disappear!
Servings: 4 persons
Total Time: 30 minutes
– 400g okras
– 200g snow peas
– 2 red bell peppers
– 400g Chinese noodles
– 3cm fresh ginger
– 2 tablespoons canola oil
– 2 tablespoons sesame oil
– ½ cup fresh cilantro leaves
– soya sauce
– salt & pepper
Wash the vegetables. Remove the stems of the okras and the snowpeas. Slice the okras. Cut the red bell pepper in halves and remove the seeds. Cut the halves into fine strips and then cut the stripes into smaller chunks.
Peel the ginger. Chop it as finely as possible and set aside.
In a large saucepan, bring water to a boil. Add salt. Cook the Chinese noodles for 2 to 4 minutes (check the packaging instructions).
Heat 2 tablespoons of canola oil and 2 tablespoons of sesame oil in a large frying pan. Add the chopped ginger, the okra and red pepper cubes. Stir fry for a few minutes. Season with soya sauce, salt and pepper.
Drain the noodles and pour them into the wok. Fry for 1 to 2 minutes.