Personalized Recommender For Recipes

Category

okra, vegetable, stir-fry

Preparation Time

18 minutes

Difficulty

2

Spice Level

3

Stir-Fried Okra (Kacang Bendi Goreng)

Stir-Fried Okra (Kacang Bendi Goreng)

Description of the Dish

I make this as a vegetarian stir-fry, but in Malaysia fried crispy anchovies are added for flavouring and texture. I add tamarind to prevent the okra becoming slimy, and lime or lemon juice can also prevent it. You can make it without the egg if you like. — Norman Musa, Amazing Malaysian

Ingredients List

2 tablespoons vegetable oil, plus 1/2 teaspoon for scrambling the egg
1 red chilli, diagonally cut into 0.5cm slices
1 shallot, thinly sliced into 0.5cm rings
2 cloves of garlic, thinly sliced
300g okra, cut both ends and diagonally sliced in half
1 tablespoon tamarind paste (or lemon or lime juice)
2 tablespoons light soy sauce
1 egg

Preparation Instructions

Heat a wok or a large frying pan. Add the 2 tablespoons of oil and sauté the chilli for 10 seconds, to infuse the oil. Add the shallot and garlic and sauté until golden brown, then add the okra, tamarind and soy sauce and fry for 2 minutes, until the okra has begun to wilt. Using a fish slice or wooden spoon, push everything to one side of the wok or frying pan and drizzle the 1/2 teaspoon oil into the cleared area. Crack in the egg and let it scramble, then mix the egg and okra together and fry for a further 30 seconds. Scoop out on to a platter and serve.

Nutritional Information (Per Serving)

Not available