We first tasted this dish at a local Taiwanese restaurant in town. It was so good that we kept coming back to order it. After a few trials in the kitchen, I finally found the winning recipe. Well, at least it won my hubby's approval.
A little note: I think that the salted duck eggs from Taiwan taste better than the others we found at Asian Supermarket. I also prefer buying the Chinese Okra from local farmer market if they are in season.
Ingredients:
1 large Chinese okra -
peel, and cut into 1 inch
2 tablespoon vegetable oil
1 tablespoon chopped garlic
1 salted duck egg
1 large chili, take out the seeds then slice into small pieces
1/4 cup water
Salt and (white) pepper
1 teaspoon seasoning: chicken stock (I use Better Than Bouillon), fish
sauce, or mushroom seasoning
Direction:
Peel the Chinese Okra
using peeler then cut into 1 inch slices
Crack open the salted
duck egg, spoon the inside into a small bowl
Mash the egg using a
fork
Heat the pan, once the
pan is hot, add the oil, garlic, and chili, stir-fry ‘til fragrant.
Add Chinese okra, salt
and pepper, mashed egg, and water
Cover the pan and cook
until the veggie is soft
Ready to be enjoyed
with rice or porridge
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