Fried Okra with minced pork

Okra is originally from Africa and known as lady’s fingers in most English-speaking countries.  It is now widely used in cuisines such as Caribbean, Creole, Cajun and Indian. It has long been favored as a food for the health-conscious. It contains potassium, vitamin B, vitamin C, folic acid, and calcium.  It is low in calories and has high dietary fibre content.  After I bought a pack of salted and crispy okra, I cannot stop eating this healthy “veggie chips” as snack.  I bought a pack of fresh okra yesterday and stir-fry with minced meat.  It tastes so good.  If you are a vegetarian, you can stir-fry it with mushroom instead of minced pork.  Hope you like it.


  • ½ onionokra1
  • 180g minced pork
  • 140g okra
  • 40g red pepper
  • 2 garlic cloves
  • ½L water
  • ½ tbsp oyster sauce



  • 2 tsp soy sauce
  • 1tsp sugar
  • ½ tsp corn flour
  • 1/8 tsp black pepper



1. Season the minced pork with soy sauce, sugar, corn flour and black pepper.
2. Boil water in a small saucepan.  Add the okra into the boiling water for 2 minutes. Drain and cut the okra into pieces.  Set aside.okra2
3. Add oil into a pan or wok over medium heat. Add the garlic, onion and red pepper into the pan or okra3wok.  Fry for 2 minutes.
4. Meanwhile, add the minced pork into the pan or wok.  Break it up with a wooden spoon and stir-fry for another 2 minutes.okra4
5. Reduce heat to medium low; pour water into the pan or wok.  Add the oyster sauce and stir-fry for another 3-4 minutes until the pork is well cooked.
6. Then add the okra and stir-fry for 2 minutes until it absorbs all sauce.  Serve with rice.
  Avoid cooking okra for too long. Its color will change and become sticky.



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