Boiled Okra

Name: Boiled Okra
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Okra; Some olive oil; Some Vinaigrette; Some salt

by miranda jelly

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Okra was introduced to China from India at the beginning of the 20th century, and it is more common in southern China. It has been discontinued for about 60 years and is now cultivated in small quantities around cities across the country.
Okra is rich in pectin, dietary fiber and vitamins, and is called "green ginseng" by nutritionists.
The whole family likes to eat this wonderful vegetable. I am the happiest, because it is so easy to make.

Ingredients

200g Okra
Some Olive Oil
Some Vinaigrette
Some Salt

Boiled Okra

1. Wash the okra with running water.

2. Remove the stalks of the okra, but be careful not to cut too much, otherwise the okra mucus will leak out.

3. Bring water to a boil and add okra. You can add a little salt or leave it alone.

4. Add a little olive oil to keep the okra fresh and green.

5. After the water is boiled again, continue to boil for 3-5 minutes on low heat. Poke the okra with chopsticks. If you can poke a small hole, it means it is cooked. Serve out the plate.

6. Drizzle with vinaigrette and sprinkle with chopped dried chilies for garnish.

Tips:
1. When cooking okra, you can decide whether to add salt or not according to personal preference.
2. People who lose weight and fitness can choose oil and vinegar sauce, or top with light salt soy sauce, sushi vinegar, etc. Children can add salad dressing.