Casserole with lily and okra

Overview

Okra, native to Africa, was not introduced to China until the 20th century. Because its appearance is somewhat similar to peppers, it is also called foreign peppers. There are many ways to eat okra, cold or hot, stir-fried, deep-fried or stewed. What remains unchanged is the unique fresh flavor inside. Compared with okra, Chinese people have a long history of eating lily. It is young and sweet, and has always been a delicacy on the dining table. Using lily and bell pepper with okra, it is fresh and natural, full of aroma, and its smooth and tender taste is sweet and delicious. For diners in the hot summer, it is a rare break.

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• dinner
• students
• chicken powder
• lily
• okra
• oyster sauce
• peanut oil
• bell pepper
• garlic
• salt

Ingredients

Steps

1. 1 Pour peanut oil into a casserole, heat it to 60% heat, add garlic and stir-fry until golden brown.

   

2. 2 Then add okra and stir-fry over high heat for 1 minute.

   

3. 3 Add lily and bell pepper and stir-fry evenly.

   

4. 4 Add oyster sauce, chicken powder, salt and water and stir-fry over high heat for 30 seconds.

   

5. 5 Cover the pot and simmer for 30 seconds, then uncover and stir-fry for a while, then turn off the heat.

   

6. 6 Remove to a plate and enjoy.