Fried okra and onion rice

Fried okra in garlic, ginger, soy and sugar – your classic chinese stir fry

Fried okra aka my mum’s way (serves 2-3 as a side dish)

200 grams okra, sliced thinly

½ teaspoon of minced/pounded fresh ginger

2 cloves garlic, minced/pounded or finely chopped

2 teaspoons soy sauce

½ teaspoon sugar

1 tablespoon vegetable or groundnut oil

White pepper

Mix the soy sauce and sugar in a dish and set aside.

In a wok or fry pan, heat your oil and then stir fry your minced ginger and garlic until the garlic starts turning golden. Add your okra and stir fry for about a minute, constantly tossing the okra. Pour in your soy sauce mixture and keep stir frying for 2-3 minutes. The sauce will evaporate and the okra will start to caramelise. If you like your okra soft, stir fry for another minute before serving. Season with some white pepper. If you’re vegetarian, make this with veggie stock instead of chicken stock

Onion rice – If you’re vegetarian, make this with veggie stock instead of chicken stock

Onion rice (serves 3-4)

2 medium brown/red onions, finely chopped

1 tablespoon oil

2 cups of rice

2 teaspoons chicken stock powder

Fry the onions in the oil on a medium to low heat for about 10 minutes until soft and almost translucent. Turn up the heat and fry the onions for another 3-4 minutes, turning the onions constantly so they brown without burning.

Steam your rice the way you would normally but add the 2 teaspoons of chicken stock powder to the water.

After your rice has cooked, add the fried onions and mix well.

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