Ingredients with Measurements:
- 1 lb of ogonkan (also known as Chinese okra), sliced into thin rounds
- 1 red bell pepper, sliced into thin strips
- 1 yellow onion, sliced into thin strips
- 1 cup of sliced mushrooms
- 3 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of sugar
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over high heat.
2. Add the sliced ogonkan and stir-fry for 2-3 minutes until slightly softened.
3. Add the sliced bell pepper, onion, and mushrooms to the wok and stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
4. Add the minced garlic to the wok and stir-fry for 30 seconds until fragrant.
5. In a small bowl, whisk together the soy sauce, rice vinegar, and sugar.
6. Pour the soy sauce mixture over the vegetables in the wok and stir-fry for another minute until the sauce is evenly distributed.
7. Season with salt and pepper to taste.
8. Serve hot with rice or noodles.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Fat per serving: 6g
Carbohydrates per serving: 15g
Protein per serving: 3g
Substitutions for ingredients:
- Ogonkan can be substituted with zucchini or yellow squash.
- Red bell pepper can be substituted with green bell pepper.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced carrots or broccoli for extra vegetables.
- Add sliced chicken or beef for extra protein.
Tips and tricks:
- Make sure to slice the vegetables thinly and evenly for even cooking.
- Stir-fry the vegetables quickly over high heat to retain their crispness and color.
- Use a non-stick wok or skillet to prevent the vegetables from sticking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stir-fry in a wok or skillet over medium heat until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on a platter with rice or noodles on the side.
Garnishes:
Garnish with sliced green onions or chopped cilantro.
Pairings:
Pair with steamed rice or noodles.
Suggested side dishes:
Serve with a side of steamed edamame or a simple cucumber salad.
Troubleshooting advice:
- If the vegetables are sticking to the wok or skillet, add a splash of water or vegetable broth to loosen them up.
- If the vegetables are overcooking, remove them from the heat immediately and transfer them to a plate.
Food safety advice:
Make sure to wash all vegetables thoroughly before slicing and cooking.
Food history:
Ogonkan is a type of Chinese okra that is commonly used in stir-fries and soups in Chinese cuisine.
Flavor profiles:
This stir-fry is savory and slightly sweet with a hint of tanginess from the rice vinegar.
Serving suggestions:
Serve this stir-fry as a main dish for a vegetarian meal or as a side dish for a larger meal.
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