What to do with that bag of okra? This week I’m making Okra and Tomato Stir Fry, recipe below, from the new cookbook out by Natalie Keng. Love the homemade soy-ginger sauce recipe that’s a part of that. I still have little tomatoes from last week, but if I didn’t, I’d just chop up one of this week’s slicers.
From “Egg Rolls & Sweet Tea: Asian Inspired, Southern Style” by Natalie Keng.
Ingredients:
1 tablespoon vegetable oil 1 tablespoon minced fresh ginger 1 tablespoon minced fresh garlic 1 tablespoon chopped green onion 1/2 lb. fresh whole okra, washed 1 tablespoon balsamic vinegar 1 pint cherry tomatoes, each tomato sliced in half 1/3 Homemade Soy-Ginger Sauce (recipe below) For the Homemade Soy-Ginger Sauce (yields about 1 cup) 1 tablespoon cornstarch 1/2 cup water, divided 1/2 cup naturally brewed soy sauce 1 tsp. grated ginger or ginger paste 1 tsp. minced garlic 2 tablespoons sugar 1 tablespoon cooking wine 1 tablespoon rice vinegar 1/2 tsp. toasted sesame oil
Preparation:
Make the stir-fry: Heat the oil in a skillet over medium-high heat. Add the ginger, garlic, and onion and stir-fry for 30 seconds. Add the okra, soy-ginger sauce, and vinegar and stir-fry 1 minute, until heated through but still crispy. Toss in the cherry tomato halves and gently stir for a few seconds before serving.
Make the Soy-Ginger Sauce: In a small saucepan over medium-low heat, dissolve the cornstarch in 2 tablespoons of water, then add the remaining water, soy sauce, ginger, garlic, sugar, wine, vinegar, and sesame oil. Whisk together until the sugar and cornstarch are completely dissolved, and bring to a boil while stirring frequently for 3 to 4 minutes, until the sauce thickens and is shiny and translucent.
To use as a cooking sauce, pour over the prepared meat, fish, or vegetables. To use as a dipping sauce, allow to cool for 10 minutes.