Okra Adobo

1 ingredients
3 steps

Ingredients

  • ["1 pound okra pods, fresh or frozen (no need to remove caps)", "1/4 cup Japanese soy sauce or tamari(I prefer SanJ Low Sodium)", "1/2 cup white vinegar (cider vinegar, cane and red wine vinegar also work)", "1/3 cup chicken stock, reduced from ~2/3 cup)", "4 cloves garlic, minced", "1 teaspoon whole black peppercorns", "2 bay leaves, broken up", "1/4 pound Jerusalem Artichokes/Sunchokes, optional; unpeeled, washed, cut into 2\" peces""]"

Directions

  1. 1
    Put all into a saucepan, cover and bring to boil. Set lid ajar, reduce to simmer , After 10 minutes, taste and adjust seasoning. Cook 15-30 minutes til okra is tender and filled with flavor. Remove from heat, remove okra from pan and cook down juices to thicken a bit. Pour over okra and serve.
  2. 2
    Note: When I make Chicken Adobo, I always have some leftover sauce that I keep in the freezer. The more it gets used and supplemented with further Adobo chicken dishes(like a Starter!), the more chicken essence/gelatin gets added If you have some, you can use this for all or part of this recipe.
  3. 3
    * The nutty flavor and creamy texture of Jerusalem Artichokesmake make a nice complement to the okra.

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