Chinese Okra Stir Fry
Category
Side Dish
Servings
4 - 6 servings
Prep Time
15 minutes
Cook Time
10 minutes
Author:
Chef Andrew Faulkner
Ingredients
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1 1/2 cups Chinese Okra, trimmed
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1 Chinese Eggplant, cut into half inch pieces
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1 small Organic Carrot, shredded
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1/2 cup White Onions, chopped
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1 package Baby Corn, drained
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1 1/4 cups Bok Choy (Baby Bok Choy) washed and trimmed (1 head)
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1 teaspoon Thai Garlic Chile Sauce
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1 tablespoon Hoisin Sauce
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1 tablespoon Soy Sauce
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1 1/2 teaspoon Vegetable Oil
Directions
Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides.
Add okra, eggplant, carrot and onion; stir-fry for 2 minutes.
Add baby corn, stir fry for 1 minute.
Add baby Bok Choy stir fry for 1 minute.
Add soy sauce, Hoisin sauce and chile sauce, toss with vegetables; continue to stir fry for 2 to 3 minutes or until vegetables are crisp tender. Serve immediately. Accompany with rice or noodles.
Recipe Note
May be served as a vegetarian main dish.