Stir-Fried Chinese Okra with Chilies and Ginger

Chinese okra, also known as silk squash, is considerably longer than the Western-style variety. Serve over rice and garnish with chopped peanuts for a complete meal.

MAKES 4 SERVINGS

1 1⁄2 tablespoons peanut oil

2 Chinese okras (about 10 ounces each), rough ridges peeled, cut into 3⁄8-inchthick rounds

1 teaspoon finely chopped fresh ginger

2 to 3 fresh green or red chili peppers, seeded and thinly sliced

2 large cloves garlic, finely chopped

Salt, to taste

2 to 4 tablespoons water, as needed

1 tablespoon reduced-sodium soy sauce

1⁄2 tablespoon toasted (dark) sesame oil

In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the okra and ginger and cook, stirring, 3 minutes, or until okra is softened. Reduce the heat to medium and add the chilies, garlic, and salt; cook, stirring constantly, until okra is tender, about 3 minutes, adding water as needed, to prevent sticking. Add the soy sauce and sesame oil and cook, stirring, 1 minute, or until liquid is slightly reduced. Serve warm.

{PER SERVING} Calories 111 • Protein 3g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 11g • Dietary Fiber 3g • Sodium 160mg

hancheng

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