|Okra with spicy black bean sauce|
2 large cloves of garlic, thinly sliced
4 thick stems of scallions, white and light green parts sliced
3 tablespoons black bean chili sauce
1/2 tbsp soy sauce
1/4 teaspoons granulated sugar
1 1/2 tablespoons + 1/2 tablespoon canola oil
- Preheat the oven to 400 F. Place a quarter sheet pan in the top rack for 10 minutes.
- Wash the dry the okra. Trim the okra and cut vertically down the middle. Toss with 1 1/2 tablespoons canola oil and lay it out in a single layer on a baking sheet. Place the tray in the middle rack of the preheated oven. Roast for 15 minutes. Toss them around with 1/2 teaspoon kosher salt and roast for another 20 to 25 minutes depending on how crisp you want the okra.
- Heat a 10 inch saute pan with 1/2 tablespoon canola oil over medium heat. Add the sliced garlic and scallions. Saute for 2 to 3 minutes till soft and add the black bean chili sauce. (Try not to add too much oil from the sauce). Now add the roasted okra to the pan and toss well. Add the soy sauce and 1/4 teaspoon granulated sugar and cook for a 2 to 3 minutes till the sauce has covered the okra throughout.
- Serve warm with steam rice, and pan fried tofu with lemon soy glaze or egg fried rice.