1 tsp Chinese chili sauce, or 1-2 tsp
canned chipotle chilies in adobo sauce
2 tbsp lemon juice
1 tsp lemon zest
freshly ground black pepper
salt
Method :
If using
fresh okra, rinse in cold water and dry with a towel. Trim off the stalk
end. Cut into 1/4 inch slices and set aside.
In a large,
nonstick saute pan, braise the onion and garlic in the white wine until
tender. Add the okra, tomatoes, and chili sauce and stir well. Bring to
a boil, reduce the heat, simmer, covered, for 8-10 minutes, or until the
okra is just tender. (If using frozen okra, just cook until heated
through). Add the lemon juice and zest. Season to taste with pepper and
salt
Serves 4
Try this with the Vegetarian Red Bean and
Seven-Grain Dirty Rice and/ or corn bread and chipotle chilies for a
southwestern treat. To make things easier, you could omit the chili
peppers, lemon juice and zest with very good results.
