Okra and Egg Stir-Fry

Gently wash the 250 g whole okra, leaving the stem ends intact. Bring enough water to cover it to a boil. Add the okra and blanch at a boil for about 1 minute, until bright green and still firm.

Lift out the okra and cool it immediately in cold water. Drain thoroughly and pat dry. Trim off the tough stem ends, then cut crosswise into 8–10 mm rounds.

Crack the 3 large eggs into a bowl. Add 1 g salt and beat until the whites and yolks are evenly combined.

Heat a wok over medium-high heat and add 10 ml vegetable oil. Pour in all the beaten eggs and gently push into soft curds. Transfer to a plate as soon as they set and no liquid egg remains; avoid browning.

Add the remaining 5 ml vegetable oil to the same wok. Stir-fry all the okra over medium-high heat for about 30–60 seconds, until hot and still bright green. Add the remaining 1 g salt and toss. Let any pooled water evaporate.

Return all the eggs and gently toss for about 15–20 seconds, until evenly mixed and the eggs are fully set and hot throughout. Turn off the heat and plate immediately.