Okra is full of vitamin B, C, folic acid, and even calcium. Studies also indicate that okra contains anti-diabetic properties that can help in lowering blood glucose levels. Despite all the health benefits, some people still turn away from okra mostly due to its slimy mouthfeel.
Worry no more, instead of simple boiling, steaming, or using okra in soup, we are going to stir-frying it this time. The best part about stir-frying okra? It can significantly cut down the slime. Also when paired with aromatic dried shrimps, okra further transforms itself into a rice-killing dish.
Stir-fry okra with dried shrimps (蝦米炒秋葵) -
Ingredients?
- 2 to 3 tablespoons dried shrimps
- 250 grams/about 20 to 25 okra
- 4 garlic cloves
- 2 red chilies
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/8 teaspoon black pepper
How?
Rinse and soak the dried shrimps in cold water for about 10 minutes. Drain and pat dry with kitchen towel. Finely chop the shrimps. Trim off chili stems and finely chop the remaining section. Peel and finely chop the garlic cloves.
Trim off the tougher end of the okra then slice into little star-shape.
One way to prepare the okra is by rubbing it with salt to remove the thin hair. That might be necessary if serving the okra after boiling or steaming. However, we are making a stir-fry dish and the okra I'm using here are pretty tender. It's ok to skip the rubbing step.
Drizzle some oil to the pan and turn to medium high heat. Add in pat dried shrimps and cook till bubbling and aromatic. The color will turn slightly browned but careful not to burn the shrimps. Add in chopped chilies, garlic pieces, salt, and black pepper. Keep cooking till aromatic but not burning the garlic.
Add in okra and mix a little. Cook till okra reaches desired texture.
Even though okra is the main ingredient here, but this dish's success depends on dried shrimps. Make sure you sear the shrimps well. Lower the heat slightly in order to fully sear the dried shrimps if needed.
Other recipes using okra:
This is a similar recipe post from the earlier version of dark chocolate with candied violets and hazelnuts. Since all the candied violets brought from Vienna were gone (oh no), freeze-dried strawberries came into play.
Black and white chocolate bar with almonds and freeze-dried strawberries -
Ingredients?
- 167.5 grams or 6 oz dark chocolate bar (I used 82% dark chocolate)
- 25 grams white chocolate
- 30 grams freeze-dried strawberries
- 20 grams crushed roasted almonds (salted version even better)
- 1 to 2 tablespoons milk or heavy whipping cream (optional)
How?
Transfer the freeze-dried strawberries to a Ziploc and gently smash them till breaking into smaller pieces.
Do the same with almonds, smash till whole nuts breaking into smaller pieces.
Line a baking dish with parchment paper. Use double boiler and melt the dark chocolate and the white chocolate separately. As for the white chocolate, if it can't melt nicely, try to add a tap of warm milk or heavy whipping cream then stir till incorporated. I used some skimmed milk for mine, not the best option but that was all I got in the fridge. As a result, my melted white chocolate looks a bit more diluted than usual.
Pour the dark chocolate into the baking dish first then drizzle the melted white chocolate over to form an irregular pattern. A medium baking dish should do the trick. Just make sure once pouring in melted chocolate, the thickness resembles chocolate bar instead of spreading to a thin layer.
Garnish with crushed almonds and freeze-dried strawberries before the chocolate sets.
Transfer the baking dish to the fridge for at least 2 hours. Once ready, take out the chocolate bar and break or cut into smaller pieces.
Be creative with the toppings, it doesn't have to be freeze-dried berries. A more accessible fruity ingredient such as raisins and even figs can add a nice touch to the chocolate bar. Keep in mind that we are using bitter-ish dark chocolate and sweeter white chocolate, so which ingredient works better with these two?
Other dark chocolate bar recipe:
