This quick stir-fry brings together tender slices of pork belly, crisp-tender okra, and shimeji mushrooms in a rich, savory sauce. It’s a great way to enjoy okra at its best—lightly steamed and tossed with aromatic garlic, chili, and umami-packed oyster sauce. Perfect for busy weeknights, this healthy and satisfying dish comes together in no time and pairs beautifully with a bowl of warm rice.
1. Prepare the okra:
• Scrub the okra with salt and a vegetable brush to remove fuzz.
• Trim the tough stem ends, drizzle with olive oil, and massage to coat.
• Microwave at 600W for 40 seconds, then slice each okra in half lengthwise.
2. Prep aromatics:
• Mince the garlic and thinly slice the red chili on the diagonal.
3. Preheat the skillet:
• Heat a Flambo Skillet over medium heat until water droplets roll freely.
• Lower to medium-low heat and add sunflower oil. Swirl to coat the pan.
• Once oil ripples appear, proceed with cooking.
4. Cook the pork:
• Add pork belly slices and sear until golden and slightly crispy.
• Stir in garlic and chili, sautéing until aromatic.
5. Add seasoning:
• Add oyster sauce and soy sauce, stir-frying to coat the pork evenly.
6. Finish with mushrooms and okra:
• Toss in shimeji mushrooms and mix well.
• Pour in water and add the halved okra. Cover and steam for 1–2 minutes.
7. Reduce and serve:
• Uncover and stir-fry until the sauce slightly reduces.
• Serve hot with steamed rice and enjoy!