This is a lovely vegetarian dish.  Light and healthy, quick stir fry vegetables.  If you like the Okra a bit crunchy, do not fry for too longer.  Once the Okra turns bright greenish in colour, it is done.  The fresh mushrooms are crunchy and sweet.  Blend well with the cai por that is salty in taste.

200 gm ladies’ fingers – wash, drain and cut slantwise slices
2 stems Eryngii mushrooms – halved lengthwise and sliced
1/2red carrot – peeled and cut slices
some chopped red chillies
1 tbsp minced preserved vegetables [cai por]
some chopped ginger
1/2 tsp mushroom stock granules
dash of pepper
salt to taste

  1. Add 1/2 tablespoon oil to a non stick wok, add in chopped ginger to fry until aromatic.  Add in cai por and mushrooms together [I added cai por and mushrooms at the same time as I do not want the cai por pieces ‘jumping’ out of the wok]. 
  2. Fry till aromatic, then add in carrots and ladies fingers.   Stir fry to mix well, cover with lid and allow the steam to cook the vegetables.
  3. Remove lid when okra turns bright greenish, add in seasoning, chopped chillies and drizzle in some water.
  4. Bring to boil.  Dish up to serve.

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