Sliced okra provides a wonderful creamy texture to this delicious, simple dish.
30 ml (2 tbsp) vegetable oil
15 ml (1 tbsp) butter or margarine
1 garlic clove, crushed
1/2 red onion, finely chopped
115 g (4 oz) okra, topped and tailed
30 ml (2 tbsp) diced green and red peppers
2.5 ml (1/2 tsp) dried thyme
2 green chillies, finely chopped
2.5 ml (1/2 tsp) five-spice powder
1 vegetable stock cube
30 ml (2 tbsp) soy sauce
15 ml (1 tbsp) chopped fresh coriander
225 g (8 oz) 3 cups cooked rice
salt and ground black pepper
coriander sprigs, to garnish
15 ml (1 tbsp) butter or margarine
1 garlic clove, crushed
1/2 red onion, finely chopped
115 g (4 oz) okra, topped and tailed
30 ml (2 tbsp) diced green and red peppers
2.5 ml (1/2 tsp) dried thyme
2 green chillies, finely chopped
2.5 ml (1/2 tsp) five-spice powder
1 vegetable stock cube
30 ml (2 tbsp) soy sauce
15 ml (1 tbsp) chopped fresh coriander
225 g (8 oz) 3 cups cooked rice
salt and ground black pepper
coriander sprigs, to garnish
method
1. Heat the oil and the butter or margarine in a frying pan, add the garlic and onion and cook on a medium heat for 5 minutes until soft.
2. Thinly slice the okra, add to the frying pan and stir-fry gently for a further 6—7 minutes.
3. Add the green and red peppers, thyme, chillies and five-spice powder and cook for 3 minutes, then
crumble in the stock cube.
4. Add the soy sauce, coriander and rice and heat through, stirring. Season with salt and pepper. Serve hot, garnished with coriander sprigs.
2. Thinly slice the okra, add to the frying pan and stir-fry gently for a further 6—7 minutes.
3. Add the green and red peppers, thyme, chillies and five-spice powder and cook for 3 minutes, then
crumble in the stock cube.
4. Add the soy sauce, coriander and rice and heat through, stirring. Season with salt and pepper. Serve hot, garnished with coriander sprigs.
serving amount
serves 3 - 4
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