An easy delicious pasta dish made in a stir fry style with okra and mixed vegetables. Okra can be very delicious when prepared in this way.
Course: Main Dish
Cuisine: Fusion, Vegan
Keyword: lemongrass, lemongrass recipe, okra, pasta recipe, vegan pasta
Servings: 3- 4
Author: Teenuja Dahari - veganlovlie.com
250gpastaI used corn pasta [8.8 oz]
10dried shiitake mushrooms
15podsokraladyfingers [about 200g, 7.1oz]
3 - 4bunches bok choy greens
Zest from 1 lime
1 1/2tablespoonmaple syrup
3heaped teaspoonsminced ginger
2tablespoonstamari or soy sauce
1small onionsliced (optional)
2clovesgarlicfinely chopped or minced (optional)
Salt and pepper to taste
In a small saucepan, cover the shiitake mushrooms with enough water and place on medium heat. Cover and simmer until shiitake mushrooms are soft.
In another larger saucepan, add enough water to cook the pasta in (about 2x - 3x the volume of pasta). Bring the water to a boil, then add in the pasta. Give it a few stir so that they don't stick to one another (especially if using gluten-free pasta). Boil for about 7 - 10 minutes or according to packet instructions. Then drain all water and rinse well in cold water to remove excess starch and to stop the cooking process immediately. Add one teaspoon of olive oil and mix well. Set pasta aside.
Meanwhile, prepare the vegetables.
Cut the carrot into quarters along the length and then into small cubes. Cut the okra into 2 cm (3/4 inch) length. Separate the bok choy leaves, wash them well to remove all mud and dirt. Cut into 2 cm length. Once shiitake mushrooms are soft, remove them from the water, allow to cool a little, then slice them thinly.
Cut the lemongrass stalk in about 5 cm (2 inches) length, then cut along the length into halves.
Begin stir frying the vegetables. In a wok on medium heat, add 1 teaspoon olive oil, then add 1 heaped teaspoon minced ginger and 1/2 teaspoon paprika. Add in the carrots, stir and let cook for about 2 minutes. Next add the okra and stir well. Let these cook for another 8 minutes, stirring occasionally. Remove from the pan and set aside.
Now add 1 teaspoon of olive oil in the same wok on medium-high heat, add 1 teaspoon of minced ginger and 1/2 teaspoon of paprika. Add in the shiitake mushrooms. Stir and mix well. Add the tamari and maple syrup. Let the shiitake cook for about 3 minutes while stirring occasionally. Add a little water if necessary. Then add in the bok choy and 1/2 of the lime zest. Stir for 30 seconds and remove from the pan. Set aside.
In the same wok, add the remaining tablespoon of olive oil, 1 teaspoon minced ginger and the lemongrass. Stir and add a little water to help release the fragrance. If using onions and garlic, add them now and cook for a few minutes. Next add in the pasta and stir well. Sprinkle with the remaining 1/2 teaspoon of paprika. Add all the cooked vegetables and the remaining lime zest. Add the lime juice. Stir, mix well and let cook for 1 - 2 minutes. Add salt and pepper to taste.