It’s nearly summertime and the farmer’s markets are beginning to burst at the seams with produce! Use whatever vegetables you have on hand in this. Aside from the gorgeous okra I picked up, I added some crisp bell pepper, carrots and green cabbage to give this stir-fry some color and wonderful texture.
Okra and Yuba Stir-Fry
2 cups dried yuba bowtie knots, rehydrated in warm water
2 cups okra, sliced lengthwise
2 carrots, sliced into coins
1 green bell pepper, cut into bite-sized pieces
1/4 head cabbage, cut into a large dice
4 cloves garlic, sliced
1/2 cup vegetable broth
1/4 cup sake
1/4 cup rice wine vinegar
1/4 cup ponzu sauce, without bonito [could substitute soy sauce or tamari]
1 tsp roasted sesame oil
1 tsp garlic chili paste
cornstarch, divided [Mix 1 T in 1/2 cup cold water to thicken the sauce. You shall also need some to dredge the yuba in.]
Spoon a little bit of coconut oil into a pan and heat to medium-high. Drain yuba in a colander and pat dry. Toss with a small handful of cornstarch seasoned with a bit of ground ginger. Allow excess cornstarch to fall off and add to the hot pan, Cook until the edges have crisped. Transfer to a bowl and set aside.
Add another drizzle of oil to the pan, if needed, and stir fry all vegetables except the cabbage. When the vegetables begin to cook yet are still crisp add in the cabbage. Stir fry for a few minutes longer then add vegetables to the bowl with the yuba. Add all the sauce ingredients except the cornstarch to the pan and bring to a simmer. Add cornstarch a bit at a time until the sauce thickens enough to coat the back of a spoon.
Return yuba and vegetables to the pan and mix well to coat with sauce. Serve over steaming brown rice.