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Stir Fried Chinese Okra With Eggs
Stir-Fried Chinese Okra and Eggs
I always try to balance my diet and put more greens in my meal plan. I feel so lucky since we've moved to the new apartment. There's a small Asian grocery store not far from our place, and I can check the grocery store for fresh Asian vegetables and fruits.
My last trip to the grocery store, I found that they had Chinese Okra. I remembered as a kid and grew up with my grandma; she used to make stir fried Chinese Okra with eggs for us. Our parents were teachers for a small tribe up in the mountain which was about 4-5 hours driving. My grandma would take care of us during the weekdays, and our parents would be back in the city on the weekend. It's one of those things you always think of when you remember your grandparents for me.
Stir fried Chinese Okra with eggs has been one of my favorite vegetarian recipes ever since I was that little kid. Chinese Okra has a perfect texture when it's cooked. The spongy part is soft and picks up all the flavors of the sauce, but the outside is still crunchy.
What is Chinese Okra?
Immature Chinese okra
Some of you may not know what Chinese Okra is. Chinese Okra is subtropical vine in the same family as gourds, melons, and cucumbers. It has an elongate shape which could be about 18-24 inches with a dark green skin and a white spongy, pulpy inside. Chinese Okra is high in water which makes it low in fat and calories. It's packed full of dietary fiber, vitamin C, riboflavin, zinc, thiamin, iron, and magnesium. For more check out this Wikipedia article.
How to pick the best Chinese Okra for cooking?
The best Chinese Okra for this recipe is an immature one. It's a lot sweeter than to the mature ones. But how do we know which one is immature which one is not? The first step is checking on its skin. There is the prominent ridge on the Chinese Okra's skin. If there's a gap between each of prominent ridge, that means it is immature. Pick the Chinese Okra that is soft but not mushy. Shake the Okra, and if it feels bouncy, it means it is immature.
Cooking it with eggs is very simple, easy and fast. It requires only 8 ingredients. When I cooked this recipe, I only peel some part of the Chinese Okra skin because I like the crunchy part and lots of fiber. If you want to share this recipe with your kid(s), I recommend you to peel all the skin out especially the ridge to make it easier for them to eat.
Immature Chinese Okra
In this recipe I stir-fry the okra. The recipe is below. I hope you enjoy it and please let me know if you have had something similar and what you like to do. Also, don't forget to comment, rate and subscribe!
stir-frying-chinese-okra
- 2 Chinese Okra, about almost 2 lbs.
- 4 crushed and coarsely chopped garlic
- 1 whole egg
- 4 eggs white
- 1 tablespoon olive oil
- 1 tablespoon thin soy sauce
- ½ tablespoon seasoning soy sauce
- pinch of stevia
- ⅓ cup of water
- Peel and wash Chinese Okra skin, cut it in a wheel shape about ½ inch thick.
- Heat olive oil in a pan at medium high.
- Add garlic and stir it till it turns yellow.
- Add Chinese Okra and water stir until it's soft.
- Add eggs in the pan and use a spatula to break the eggs into small pieces.
- Pour the thin soy sauce and seasoning soy sauce in the pan when the eggs are almost cooked.
- Stir all the ingredients together and turn the stove off.
- Serve with brown rice as your choice.
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