Okra is one of my favorite vegetables. There are many ways to cook it, such as boiled, pickled, sauteed, stir-fried and deep fried, or make soup with it. Most people doesn’t like the slime, but it has never been a problem for me. With this Garlic Stir-Fried Okra (蒜炒秋葵) recipe, you have choices to avoid the slime if you really can’t take it. 🙂 Although I highly recommend the blanch the okra as is without trimming the stem, you definitely can do other way around to make sure it’s not slimy by trimming the stem or cut into pieces before blanch.
This recipe of Garlic Stir-Fried Okra (蒜炒秋葵) can be used for cooking any leafy greens, such as spinach, bok choy or chrysanthemum greens.
1. Blanch okra before trim stem or cut it in smaller pieces to maximize nutrition.
2. If the okra is not overgrown, I’d like to cook it as a whole without any cut. I love those juice it carries which make it different with other vegetables!
Sauces I used: