Logmymeals

When my husband introduced me to Chinese okra—a vegetable he loved during his childhood—I was immediately curious to experiment with it. Unlike the sticky okra I was familiar with, this one has a sweet, cucumber-like texture that’s absolutely delightful. I decided to whip up this quick stir-fry, pairing the tender okra with fluffy scrambled eggs, a hint of soy sauce, and sesame oil. The result? A simple yet flavorful dish that feels like a warm hug, especially over a bowl of steaming rice. It’s now a favorite in our home, combining his childhood memories with a new twist!

Chinese Okra and Egg Stir-Fry Recipe:

Ingredients (serves 2) :

• 2 medium Chinese okras (luffa), peeled and sliced into thin rounds
• 3 large eggs
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1/2 tsp sesame oil
• 2 tbsp cooking oil (vegetable or neutral oil)
• Salt and pepper to taste
• 1 scallion, thinly sliced (for garnish)

Instructions:

1. Prepare the Ingredients: Peel the ridges of the Chinese okra with a vegetable peeler and slice into thin rounds. Beat the eggs in a bowl with a pinch of salt.
2. Cook the Eggs: Heat 1 tbsp of cooking oil in a wok or large skillet over medium heat. Pour in the beaten eggs and scramble gently until just set but still soft. Remove the eggs and set aside.
3. Stir-Fry the Chinese Okra: In the same wok, add the remaining 1 tbsp of oil. Add the minced garlic and stir-fry until fragrant (about 30 seconds). Add the sliced Chinese okra and a pinch of salt. Stir-fry for 2-3 minutes until the okra is tender but still bright green.
4. Combine: Return the scrambled eggs to the wok and gently mix with the okra. Drizzle with soy sauce and sesame oil, tossing lightly to coat everything evenly. Adjust seasoning with more salt and pepper if needed.
5. Garnish and Serve: Remove from heat and garnish with sliced scallions. Serve hot as a side dish or over steamed rice for a simple, satisfying meal.