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
- 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].
- 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.
- Remove lid when okra turns bright greenish, add in seasoning, chopped chillies and drizzle in some water.
- Bring to boil. Dish up to serve.