Sautéed Okra

This kinda reminds me of Christmas….just look at the reds and the greens.

It’ll be Christmas in 39 days. Have you made your Christmas list yet? Have you started Christmas shopping? I haven’t done anything Christmas-y yet. I’m gonna postpone it until, say, past my birthday.

And since I’m always eating out and attending parties wherein what I mostly do is eat, I think I’m gonna try balancing them out with more veggies as much as I can.

We’re planning a pre-holiday trip somewhere out of town. It would be fancy if we go somewhere really really nice before the holidays. One of my cousins suggested we go to that big amusement park and one suggested the Holiday Parks in Cornwall. She said it would be relaxing this time of the year. What do you think? I’ll go if my clothes still fit me..LOL! The resorts there are wonderful.

Sautéed Okra

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• Author: The Peach Kitchen

Ingredients

Scale 1x2x3x

• 10 okra, sliced thinly
• 1 onion, chopped
• 1 tbsp oil
• 2 tbsp water
• ¼ cup black fungus/mushroom, sliced thinly
• 2 tbsp oyster sauce
• salt and pepper
• 1 tsp sesame oil
• 1 bay leaf
• sliced chili

Instructions

1. Sauté onion in heated oil until translucent.
2. Add water, bay leaf, black fungus/mushroom and okra.
3. Stir fry until water evaporates and okra has been steamed a little.
4. Stir in oyster sauce, salt and pepper, sesame oil and chili.
5. Serve hot.

If you don’t want to eat this as it is, it can be a great side dish to fish, poultry or meat. Happy Wednesday!