Rinse 1 Tbsp Chinese fermented black beans a few times, drain, and set aside. Heat 2 Tbsp neutral oil in a high walled skillet, then add 2 minced garlic cloves and 2 red chilies (sliced on a diagonal) until fragrant. Add ½ lb okra (cleaned and trimmed, but left whole) with a dash of salt and sauté until the okra color deepens (about 30 seconds). Add the black beans and ¾ cup water, bring to a boil, then cover and cook until okra is tender. Recipe from The Food of Taiwan by Cathy Erway. (June 2015)
Cooking Adventures 