On Aug 19, 1:35?pm, "Peter" > wrote:
> "blake murphy" > wrote in message
>
> ...
>
>
>
>
>
> > On Sat, 18 Aug 2007 23:16:25 GMT, "Peter" > wrote:
>
> >>Ingredients are correct, estimating the proportions however.
>
> >>------------
>
> >>1 cup broccoli chopped
> >>1 cup cauliflower chopped
> >>1 1/2 cups snow peas
> >>1/2 can of baby corn (about 1/2 cup)
> >>3/4 cup firm tofu, 1 inch cubes
> >>1/3rd cup okra, sliced length wise
> >>small amount of fresh grated ginger
> >>2 cloves of minced garlic
> >>1/4 cup teriyaki sauce
> >>2 table spoons sesame oil
> >>2 table spoons soy sauce
>
> >>On high heat, heat wok with canola oil until near smoke point, put in
> >>tofu,
> >>broccoli, cauliflour, baby corn, okra. Stir for 3 minutes. Add teriyaki,
> >>garlic, soy, sesame oil and snow peas. Stir for 2 more minutes.
>
> >>Serve on fresh bed of steamed white rice.
>
> > i would never have thought to use okra in a stir-fry. it works out
> > well?
>
> > your pal,
> > blake
>
> It was "use it or lose it", so we tried it out. Certainly wasn't bad, and
> there wasn't alot of it, maybe 4 or 5 okra, halved length wise.

Could have froze it. Okra freezes well. I've been harvesting mine,
slicing into rounds and stuffing zip-locs. I prefer to use okra
during the colder months for soups/stews. Even 4-5 okra pods adds
good body to a vegetable soup. I could never understand the
attraction of fried okra, too much work for very little... seems more
an excuse to eat a lot of fried breading. I much rather fried green
tomatoes, nice thick juicy slabs dusted with seasoned cornmeal and pan
fried... fried in bacon fat, then makes the ultimate BLT

Sheldon.