Okra with Ginger Soy Sauce - joe-possum/recipes GitHub Wiki
Ingredients
Procedure
Bring a medium pot of water to a boil over medium-high heat.
Peel the ginger and grate it.
In a large bowl, combine soy sauce and the grated ginger.
With a knife, cut off the stems of 9 oz okra but don‘t remove the entire top. Then, peel off the tough calyx around the top of the okra.
Sprinkle salt over the okra and rub them between your hands and the cutting board (or tray) for 15–20 seconds.
Blanch the okra in the boiling water for 2–3 minutes. If the okra are small, blanch them for 1–2 minutes. If they are big, blanch for 3–4 minutes.
Drain the okra in a sieve as soon as they are tender. Be careful not to overcook.
Cut the okra diagonally in half or thirds depending on their length. They should be bite-sized pieces. Transfer the okra to the bowl with the ginger soy sauce.
Dress the okra with the sauce. You can serve them chilled or at room temperature. Serve the okra on individual plates.