This delicious okra recipe is a super easy, tasty and vegan-friendly dish that is made with perfectly blanched okra tossed in a savory vegetarian oyster sauce. It’s an easy Filipino side dish recipe that is perfect for a quick family lunch or dinner!
What is Okra?
Okra or Okro is also known as “lady’s finger” because of its shape which resembles the thin delicate fingers of a woman. It is a flowering plant with edible seed pods that belongs in the mallow family. It is often cultivated in Africa and South Asia and it grows best in warm climates. It is a renowned superfood because it is low in calories and packed with nutrients, minerals, vitamins, antioxidants, and fiber.
This delicious okra recipe is a simple yet healthy and tasty Filipino dish. It’s vegetarian-friendly and a perfect treat for okra lovers. The perfect combination of light, crisp, tender okra with a delicious vegetarian oyster sauce will make you want for more!
Tips and Procedures:
- Make sure not to overcook the okra. The less cooked okra is, the better it is for our health.
- Just blanch the okra and transfer on a plate. You may also put the boiled okra to a large bowl with cold water and/or ice cubes for a few minutes to stop it from cooking. Then, drain the water and transfer the okra in a serving plate.
- It is best to use brightly colored okra pods. Avoid using dull, bruised, soft, or blemished okra pods. If they are too ripe, they will have a very sticky texture.
- Pour a flour into the water and stir it evenly then pour the okra to wash off the fluff on their surface.
- For non-vegetarians, serve this dish with grilled, fried or steamed fish or meats.
- Storage: Can be stored in the fridge in an airtight container for up to 3 days.
How to Make Delicious Okra Recipe:
Listed below are all the ingredients you will need:
- vegetarian oyster mushroom sauce
- brown sugar
- dark soy sauce
- sesame oil
- vegetable broth
- vegetable oil
Blanch the okra in boiling water for 4 minutes. Remove and transfer the okra to a bowl:
In a small bowl, combine oyster mushroom sauce, brown sugar, dark soy sauce, sesame oil, vegetable broth, and lemon juice; set aside.
In a small saucepan, add oil and sauté garlic on low heat until it turns light brown:
Add the ginger slices and cook for another 2 minutes. Next, pour in the oyster mushroom sauce mixture. Then, bring the mixture to a boil and reduce to simmer for 3 minutes:
Toss in the blanched okra and continue simmering for another 2 minutes:
Serve and enjoy!
Frequently Asked Questions:
It has mucilage or slime contains soluble fiber that aids in the digestion.
Keep the pods intact and cook them quickly to minimize the sliminess of the pod. You may also soak the okra in vinegar for half an hour. Then rinse it and pat dry before cooking.
Okra can be fried, oven-roasted, stewed, pickled and be included in gumbo.
- 10 oz medium okra
- 3 tablespoons oyster mushroom sauce
- 1 teaspoon brown sugar
- 1 teaspoon dark soy sauce
- ¼ teaspoon sesame oil
- ¼ cup vegetable broth
- 1 lemon juiced
- 1 ½ tablespoons vegetable oil
- 5 cloves garlic minced
- 1 ginger sliced thinly
- Blanch the okra in boiling water for 4 minutes
- Remove and transfer the okra to a bowl
- In a small bowl, combine oyster mushroom sauce, brown sugar, dark soy sauce, sesame oil, vegetable broth, and lemon juice; set aside.
- In a small saucepan, add oil and sauté garlic on low heat until it turned light brown.
- Add the ginger slices and cook for another 2 minutes.
- Pour in the oyster mushroom sauce mixture.
- Bring the mixture to a boil and reduce to simmer for 3 minutes.
- Toss in the blanched okra and continue simmering for another 2 minutes
- Serve and enjoy with steamed rice.