Okra and shallots stirfried with fresh hot pepper and fish sauce. Heat a large wok, add 3 Tbsp peanut oil, and add 1/8 tsp turmeric. Stir for a minute, then add 1 cup shallots (cut into ¼ inch crosswise slices) and sauté until translucent and starting to brown. Add 1 Tbsp microplaned ginger and sauté. Raise the heat to high, then add 1 lb okra (diagonally cut into ¼ inch slices). Stir frequently for several minutes, then add ½ jalapeño (minced and seeded), 1 tsp fish sauce, and ¾ tsp salt. Continue to cook, stirring occasionally, until okra is tender and somewhat browned. Recipe from Naomi Duguid’s Burma: Rivers of Flavor https://www.amazon.com/dp/1579654134/ref=cm_sw_r_sms_api_QUHwxb06NKXZB (June 2016)
Note: If you omit the fish sauce, this can be vegetarian.
Cooking Adventures 