Stir-fried okra

SERVES 2

Okra, also known as ladies’ fingers, divides people – some love it, and others hate it for its mucilaginous quality. Stir-frying it briefly, however, means the okra is less slimy in texture, and it’s also fast and delicious. Look for bright green pods with no blemishes and tips that will snap off like fresh green beans.

250 gm okra

2 tbsp vegetable oil

10 gm (2cm) ginger, finely chopped

1 large garlic clove, finely chopped

1 long red chilli, seeds removed, thinly sliced 2 tbsp chicken stock or water 1 tbsp light soy sauce

¼ tsp caster sugar, or to taste Coarsely chopped coriander, to serve 1 Blanch okra in a large saucepan of boiling salted water until bright green and crisp (10 seconds; see cook's notes p152). Drain, refresh, then drain well and pat dry with paper towels. Trim and discard stems.

2 Heat a wok over high heat. Add oil and swirl to coat. Add ginger and stir-fry until fragrant (30 seconds), then reduce heat to medium, add garlic and chilli and stir-fry until soft and fragrant (1 minute).

3 Add stock, soy sauce and sugar, bring to a simmer, then add okra and toss to warm through. Season to taste and top with coriander to serve.