When I was in New Jersey, I bought a pork belly at the Asian Market, thinking to make Shinae Robinson’s caramelized pork belly again.
And I did, but what I really wanted to make today was lady fingers/okra/gumbo. That, and to use my new vegetable noodle making machine. Roger’s going to love this 😀
You just stick the vegetable onto the machine and turn the handle. I’m going to have so much fun with this 🙂 Vegetarian, vegan and gluten free people rejoice! You can just eat the courgettes like this, in a salad or whatever you do AND it will be pretty!
Anyway. Withered, meaning dry and shriveled. Here’s the picture.
I found these sad ole things in the back of the refrigerator crisper and wondered if I should toss them and go to the store for regular scallions. Nah, they cleaned up fine.
I need a bigger pantry and an Asian supply store located in Honesdale. That way I need never worry about running out of Gekkeikan, the supreme Japanese sake. Gold. Or shichimi togarashi which must be in the Sens pantry 😦
Okra seems so southern U.S. to me or Nigerian. However, it is widely used in both East Asian and Indian cuisine because they know what’s good 🙂
I wanted to sprinkle some shichimi togarashi on my cooked lady fingers but I didn’t have any.
Instead I used some of my neighbor Caroline’s Spanish Rub. It worked out fine.
I mixed in the courgette noodles with fresh udon noodles and fried tofu for a spicy stir fry. Mah-velous! Inspiration for the recipe here.
To be honest, I did have a problem with the caramelized pork belly and it was the same problem I had last time. I must be an idiot because I didn’t learn. Way too much pork fat ends up in the sauce when it is cooked in cubes in the tajine.
The last time this happened, I resolved to cook the pork belly whole on a rack to burn off some of the fat for the first hour, then cube it and continue with the recipe. I recommend you do this even if I didn’t.
1lb okra, trimmed and sliced diagonally
1 tbsp peanut oil
2 tbsp sake
1 tsp sugar
2 tbsp soy sauce
Stir fry the okra on high in the hot peanut oil for 1 minute, add the sake and continue to stir fry for 1 minute, Add the sugar and stir fry for 1 minute, then add the soy sauce and stir fry for 1 minute.
Sprinkle the okra with the shichimi before serving.
Spicy Udon with Courgette Noodles
1 tbsp sugar
3 tbsp chilli paste with garlic
2 tbsp lime juice
2-3 tbsp canned sweet red beans (yude adzuki)
2 tbsp soy sauce
3 single servings of fresh udon noodles
4 cups water
2 tbsp sesame oil
5 garlic cloves, thinly sliced
1 1/2 cups courgettes noodles or ribbons
1/2 tsp salt
1 cup fried tofu, cubed
Mix together the sugar, chilli paste, lime juice, beans and soy sauce, then stir until the sugar has dissolved. Set aside.
Bring the water to a boil, then drop in the noodles and boil for 2-3 minutes. Drain and set aside, reserving 1/2 cup of the cooking liquid.
Heat the sesame oil in a wok, then drop in the garlic and stir fry until aromatic. Add the courgettes to the wok, season with the salt and stir fry for about 2 minutes. Add the reserved noodles, water and chilli paste mixture to the wok, mixing well to heat. Stir in the tofu and serve.