Okra With Chili Broad Beans Paste

I love Okra - a vegetable with a mild flavor but somewhat unusual texture! Okra releases a sticky substance when cut; which is why I love to add them into vegetable curry where these sticky substance can thicken the gravy! If you want to minimize the sliminess, keeping the pods whole helps.

One of my best and easiest method of cooking them is to steam them after washed and drizzle with a little Chinese salted soybeans and lots of sesame seeds...

This afternoon, I cooked my the other method by slicing them diagonally and cooked them with salted broad beans chili paste. No oil was added during the process of this cooking, as I uses only the oil which comes with the salted chili beans paste!

After simmering them in less than 2 minutes, you get a plate of yummy and still crunchy okra with chili bean paste. Simply delicious when serve hot with cooked mixed rice ^o*

Ingredients

400g Okra - wash and sliced into thin diagonal

1 1/2 tbsp of broad beans paste with chili

1 tsp of sugar (i used brown sugar)

a little water

Method

Heat a non-stick pan with broad beans chili paste, add in sugar to dissolve together. Pour in all sliced okra and mix well. Add in a little water if it is too dry. Simmer for 1-2mins with cover. Serve with warm cooked rice. (*broad beans chili paste are rather salty, so adjust the taste with more sugar, according to your preference)