The Elements of Life: A Contemporary Guide to Thai Recipes and Traditions for Healthier Living by Su-Mei Yu, includes excerpts and recipes like Thai Curries; Jungle Soup Gaeng Paa; Almond Milk; Stir-Fried Okra; and Ceviche, Thai Style Plah Pla.
Makes 4 servings
Stir-fried okra is crunchy and not slimy, as its bland flavor succumbs to the pungency of garlic, ginger, and chiles, creating a delectable integration among Water, Wind, and Fire elements.
Heat a wok or large skillet over high heat for 1 minute. Add the oil and let heat for another minute. Add the garlic and ginger and stir-fry until the garlic turns golden, 10 to 15 seconds. Add your choice of protein and stir-fry until partially cooked or heated through. Season with the salt and soy sauce, then add the okra and chile and stir-fry until the okra turns slightly limp. Transfer to a serving platter and serve with hot white, brown, or red rice.
This page created August 2010
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