STIR FRY OKRA WITH VEGETARIAN SAMBAL

Always thankful to a neighbor during this pandemic. Whenever there is an over supply of food ingredients such as fresh vegetables of all sorts from their farm, they will bring to our neighborhood to distribute to neighbors which at times could last for several days needs. This time, we had Okra, long beans, spinach [bayam], water convolvulus [kangkong] and even stink beans [buah petai]. 

If you have been following my posts on vegetables, some of them are from them.

These Lady's Fingers are fresh from her farm. With these supplies from her, I don't have to be out marketing that often. I had simply fried the vegetables with the multi purpose vegetarian sambal [recipe here] and it tastes good. This pre-prepared sambal is spicy hot, advisable to use sparingly if you can't withstand the spiciness. 

Ingredients

10-12 lady's fingers - wash and sliced

1 tbsp multi purpose vegetarian sambal

1 piece red fermented beancurd

1 tbsp fried mock dried prawns [optional]

some cooking oil

some mushroom stock granules and salt to taste

a squeeze of calamansi juice [optional]

1. Dry fry sliced Okra in wok until slightly charred or greenish in colour.  Dish out.
2. Using the same wok, add in sambal, red fermented beancurd and some oil.  Fry over medium heat to combine.   Add in some water, then return fried Okra to wok.  Stir fry to mix well.  
3. Drizzle in some water, add mushroom stock granules, salt to taste.
4. Bring to boil.  Dish up to serve.
5. Garnish with some fried mock dried prawns.