The only time I had ever tasted Okra was when I had the Campbell's chicken gumbo soup. Until recently, I have discovered that Okra can be very tasty when cooking them fresh. The only problem I am experiencing is that not every supermarket here carries them. Sometimes, I need to drive around several supermarkets in order to find Okra. Today, I wanted to try something new. I remember one day when I walked past a restaurant in Hong Kong during my trip, I saw they had a menu posted by the entrance. Their menu really caught my eye as the images of their dishes looked beautiful and delicious. There was one dish I mistakenly thought it was an Okra, Chinese black olives, and ground meat stir-fry from the image. In fact, those were some kind of green beans, not Okra in that dish. Because of the mix-up, it gave me an idea of pairing Okra with black olives. I didn't use Chinese black olives today, but only used the ones I have at home. Adding shrimp into this dish, I knew I would enjoy the dish as I am a big fan of shrimp.
1/2 lb shrimp - peeled and deveined
1/2 lb okra - diced
1/2 cup black olives - pitted and chopped
5 garlic cloves - minced
1 teaspoon ginger - minced
1 teaspoon corn starch
Pinch salt and pepper
2 tablespoons oil
- Wash and drain shrimp. Dry shrimp with paper towels.
- Mix shrimp with corn starch.
- Put one tablespoon of oil into a frying pan over medium heat.
- Place shrimp in the pan, and saute until cooked.
- Remove shrimp from the pan.
- Put one remaining tablespoon of oil into the pan.
- Saute garlic and ginger. Add in okra and stir fry them until tender.
- Finally, add black olives and cooked shrimp into the okra and toss together.
- Season with salt and pepper.
- Remove from heat.
- Serve with risotto or any kind of your favorite rice.