CHINESE OKRA SKIN

This is a lovely vegetarian dish which is great with rice and/or sada roti and a great way to use a very underused vegetable. If you find that it’s still a bit runny, you can turn the heat up and burn off any excess liquid. Taste for salt and adjust to your liking. The goal is to have the potato tender to the point where it will help thicken the overall dish. It will take about 25 minutes to fully cook.

Turn the heat down and allow to simmer until everything is tender (lid on). The final step is to add the 1 cup of water and bring to a boil.

Now top with the black pepper, salt, chopped shado beni and add the diced potato. Now turn the heat up to burn off any remaining liquid and add the cubed jingi and stir well so everything gets coated in the curry base. It will go grainy and start to clump – that is natural. This will now take the rawness out of the curry. Pour in the 3 tablespoons of water as well as the diced scotch bonnet pepper and allow to cook for about 3 minutes. The spices which make up the curry will bloom at this point. After 3 minutes, add the curry powder (heat still on low) and allow it to toast for about 2 minutes. Season with hot sauce as desired and serve hot over rice.Heat the oil in a deep sauce pan on medium heat, then toss in half the diced onion and garlic, turn the heat down to low and allow the flavors to build slowly. The dish will be done when the okra pieces are limp and translucent but still holding their shape. If this happens, add a scant splash of water and stir gently. Cover the pan, reduce the heat to medium-low, and simmer for about 10 to 15 minutes, checking once or twice to make sure that the sauce isn't scorching. Carefully add the tomato chunks to the pan - the idea is to let them cook gently without losing their skins.ģ. Add the vinegar and allow it to cook off until almost dry, then stir in the okra, soy sauce and fish sauce until the okra is coated. Stir in the garlic and ginger and cook, stirring frequently, for about 1 to 2 minutes, until they are fragrant.Ģ. Add the onions, salting lightly to help them release their juices, and cook until they are translucent and just beginning to brown, about 3 to 5 minutes. In a large sauté pan with a lid, heat the oil over medium-high heat until it shimmers.

Sriracha (or other hot sauce or pepper flakes) to tasteġ.

Working with garlic, onions, ginger, tomatoes and a few basic pantry items, I put together the following dish that was great over rice and would be even better with some sautéed ground pork mixed in.Ģ tablespoons coconut oil (rendered lard or ghee will work too)ġ tablespoon peeled and finely chopped gingerġ large or 2 medium Chinese okra, peeled well and cut into bite-sized chunksġ large or 2 medium ripe red tomatoes, cored and cut into chunks

CHINESE OKRA SKIN

Even with all the skin and some large seeds removed, Chinese okra has a slightly bitter flavor, which is appealing when surrounded by sweet, acidic, astringent, earthy and spicy notes, as in the recipe below. Go big, but balanced, with seasonings, as Chinese okra is mild in flavor but soaks up pan juices like, well, a sponge.I'd read that smaller specimens had fewer seeds and a better texture. Discard any large seeds, which will contribute an untenable bitterness.And make sure you get rid of all of the skin, which tastes like lawn clippings doused in Roundup. Use a sharp vegetable peeler, not a paring knife, to avoid waste. Peel the hard ridges first, then the rest of the skin.