Okra with Garlic, Chilies, and Fermented Black Beans

A simple, very tasty Okra dish. I harvested some okras from my garden pots and found a recipe in this lovely book of Cathy Erway's, Food Of Taiwan, to use up those lovely okras.

This dish is best made with tender fresh okra. According to the author, instead of okra, crisp green beans can be used instead.

Very easy and quick stir-fry okra dish, and it is very tasty. A definite repeat!

Okra with Garlic, Chillies, and Fermented Black Beans
(The Food Of Taiwan, Cathy Erway)
2 tablespoons vegetable or peanut oil
2 garlic cloves, finely chopped
2 to 3 small fresh red chillies, finely sliced
1/2 pound okra pods
salt to taste
1 tablespoon fermented black beans
3/4 cup water

Heat the oil in a large skillet or wok with a lid over medium-high heat. Add the garlic and chillies and cook, stirring, just until fragrant, about 1 minute. Add the okra pods along with a pinch of salt and cook, stirring occasionally, until their colour just deepens, about 30 seconds. Stir in the black beans, Add the water and bring just to a boil. Cover and cook until the okra is tender, 3 to 4 minutes. (Taste the okra to test for doneness). Season with additional salt if desired and serve immediately.

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