I had some okra which I needed to use, but I wasn’t in the mood for anything complicated. After thinking of what ingredients I had on hand, I decided to make okra stir fry.
I decided this dish did not call for viscous okra. It’s common to add an acid like lemon juice, tamarind, tomato, or mango powder to reduce okra’s natural sliminess, or to add baking soda to accentuate it. Rice vinegar seemed like the choice of acid for a stir fry.
I started with putting some seasoning – ginger, garlic, chili (fresh and dried), star anise and cassia – in a bowl. I also chopped some spring onion. In another bowl I put rehydrated black fungus (mu-err) and chopped okra.
I heated oil in a wok, then poured most of it over the spices. I put the okra and fungus in the hot, oiled wok. Normally rice vinegar would be added later, but I decided to add it quickly, to prevent the okra from gumming up the wok.
When the vegetables were cooked, I added soy sauce and mirin, along with the spring onions and the seasoned oil.
I served it sprinkled with sesame seeds, over rice.