Slippery goodness: bean sprouts and okra

Bean sprouts & okra

Bean sprouts & okra

This quickie dish is incredibly Japanese. The bean sprouts were stir fried in ginger and garlic—very briefly so as to preserve their crunchiness. The okra was boiled and then minced up until becoming sticky. The okra was served over the sprouts, mixed together with a dressing of soy sauce, a splash of rice wine vinegar, and a few drops of sesame oil. I also added lots of ginger to mine. The slipperiness necessitates that rice be handy on the side…else the texture slides to the more unpleasant feeling of sliminess. But overall, the dish is very light and comforting and was a perfect balance to our more substantial miso soup with abura-age.


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