Lady's fingers dish where you need not stir fry and not afraid of the sticky, slimy juice. Also known as Okra, it is a warm season vegetable, easily available in vegetable markets. It is a good source of minerals, vitamins, antioxidants and fiber. Okra has a mild taste and a unique texture, with a peach-like fuzz on the outside and inside the pod are small, edible seeds. Ladies' fingers has high nutritional value and benefits.
This dish requires the ladies' fingers to be blanched. I believe you can also steam to cook. Then prepare a sauce to spread of the cooked vegetables. The sauce is savoury, fragrant and spiciness is according to your preference.
12 to 15 pieces Ladies' Fingers - washed [blanched or steamed]
1 piece firm beancurd - cut into 1 cm thick pieces, pan fried to brown [optional]
1-2 tbsp chopped garlic
1-2 small red chillies - cut small pieces
1 stalk spring onions - cut small pieces
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1/4 tsp salt to taste
dash of pepper
sugar to taste
75-100 ml water + 1 tsp cornflour for thickening
- Bring water to boil, blanch Ladies' fingers until cooked and tender. Arrange on serving plate over fried beancurd slices.
- Combine seasoning sauce with water and cornflour.
- Using a small pan, add some oil, saute chopped garlic until aromatic. Pour in the combined sauce, bring to boil until thick. Add in cut red chillies.
- Pour sauce over blanched Ladies' fingers. Sprinkle spring onions.
- Serve hot or immediately.