Pakistani Chinese Style Spicy Okra Stir-Fry

Ingredients

In this Pakistani Chinese version, we infuse the dish with the bold flavors of Pakistani and Chinese cuisines. The original Filipino Adobong Okra is typically cooked in a soy sauce and vinegar-based marinade, while our adaptation incorporates Pakistani spices and Chinese stir-frying techniques. The result is a spicier and more aromatic dish with a unique fusion of flavors. We alse have the original recipe for Adobong okra, so you can check it out.

• 500g (1.1 lb) okra, trimmed and halved lengthwise 500g (1.1 lb) okra, trimmed and halved lengthwise
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 green chilies, sliced 2 green chilies, sliced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon vinegar 1 tablespoon vinegar
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 17g, 4g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. 2.
   Add the sliced onions and sauté until they turn translucent.
3. 3.
   Stir in the minced garlic, grated ginger, and sliced green chilies. Cook for another minute.
4. 4.
   Add the halved okra to the wok and stir-fry for 3-4 minutes until they are slightly tender.
5. 5.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, and red chili powder. Sprinkle this spice mixture over the okra and stir well to coat.
6. 6.
   Pour in the soy sauce, oyster sauce, and vinegar. Stir-fry for an additional 2-3 minutes until the okra is cooked through but still retains its crunch.
7. 7.
   Season with salt to taste and garnish with fresh cilantro.
8. 8.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Okra — Make sure to trim the ends and halve the okra lengthwise to ensure even cooking and a pleasant texture.

Tips & Tricks

• To reduce the sliminess of okra, you can blanch it in boiling water for a minute before stir-frying.
• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder and green chilies.
• For an extra burst of flavor, add a squeeze of fresh lemon juice before serving.
• If oyster sauce is not available, you can substitute it with hoisin sauce or soy sauce mixed with a pinch of sugar.

Serving advice

Serve the Pakistani Chinese Style Spicy Okra Stir-Fry as a main dish with steamed rice or as a side dish alongside other Pakistani or Chinese-inspired dishes. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the stir-fried okra on a platter, ensuring they are evenly distributed. Sprinkle some chopped cilantro on top for an appealing touch of green. Serve with steamed rice in a separate bowl or plate for an enticing presentation.