Tonight’s ingredient: Chinese Okra!
Even though it looks like a gigantic okra, it’s actually more like a zucchini or squash. I only had one and part of it was too mushy already so I thought I’d better add some more stuff to my Chinese Okra stirfry. So, tonight has a second new ingredient: Vegetarian Roasted Salt Chicken from May Wah.
I also added garlic, jalapeno, ginger, scallions, cashews, and some nice green beans from the CSA, and made a simple sauce with soy sauce, vegetarian oyster sauce, siracha, and agave nectar.
Served with white jasmine rice. The chinese okra was kind of like a spongy zucchini and operated in the stirfry pretty much just like a zucchini would. It didn’t seem to have much flavor or be particularly noticeable. The real star here was the chicken- nice chewy nuggets with a nice flavor. I was worried they’d be really salty judging by their name, but they were good and I’d definitely order them again.