Stir Fry Okra with Vegetarian XO Sauce

Stir Fry Okra with Vegetarian XO Sauce

Stir Fry Okra with Vegetarian XO Sauce

Stir Fry Okra with Vegetarian XO Sauce

Okra is often known as “lady’s fingers” “bhindi” or “gumbo” outside of the United States. It is a flowering plant  in the mallow family. They like tropical, subtropical and warm temperate regions around the world, so I don’t think it can grow in England.

Okra is a popular health food due to its high fiber, vitamin C  and folate content. Okra is also known for being high in antioxidants.  Okra is also a good source of calcium and potassium.

When I browsed around for the information, I was so surprised that I found out okra can produce okra oil from it’s seeds, it is high in unsaturated fat, A study found okra oil suitable for use as a biofuel.

Part of the information found it from Wiki.

100g of okra contains 33 calories, 0.2g total fat, nil in saturated fat, nil in cholesterol  7mg sodium, 299mg in potassium, 7g in carbohydrate, 3.2g dietary fiber, 1.5g sugar, 1.9g in protein.  And it contain high in vitamin A, C Vitamin B6 and B12, magnesium.

Fresh okra/ Lady's finger ( 羊角豆 )

Fresh okra/ Lady’s finger ( 羊角豆 )

And I need to say thank you to my sis, who bought me this vegetarian XO sauce, it smell so nice and has a bit spicy, simply add in the stir fry or just top on a cooked noodle, it will be a so yummy and tasteful meal. Mmm I felt so satisfy. 🙂

Stir Fry Okra with Vegetarian XO Sauce


  •   1 pack/ 250g Okra
  •   1 cup Mince quorn
  •   1 cup Cooked Blace eye bean
  •   1 cup Frozen Mixed vegetable, defrosted
  •   1 1/2 tbsp Vegetarian XO sauce
  •   1/2 cup of fresh Coriander, chopped
  •   1 clove of Garlic, finely chopped      ( optional, I haven’t used )


  1. Wash the okra first and pat dry it.
  2. Add one tablespoon of light olive oil or any vegetable oil in a  wok over high heat, if you like garlic, you can put it now, stir  the cooked black eye beans with the mince quorn as well.
  3. Now, cut the top tip off from the okra, and chopped about 1 cm long, throw them into the wok straight away and follow with the frozen vegetables, stir and cook for about 2  minutes until the okra get soft.
  4. Spoon the vegetarian XO sauce into the cooked vegetables and mix until all incorporated, seasoned with salt and pepper, add the chopped coriander and off heat.


  • It is so nice to add this vegetarian XO sauce to stir fry, but if you can’t buy this sauce, use the hot and spicy chilli sauce will make the good result. This XO sauce was given by my sis from Hong Kong, thanks sis! 🙂  Maybe some of the Asian supermarket will sell this sauce.
  • Remember to cut the top tip off from the okra between the cooking time and add into the wok straight away, because after you cut the okra, it will have some liquid come out from the okra, they’re  not easy to wash away, so better to cook straight away.
  • If you like hot and spicy, add some fresh chilli, that’s will be a more favourable dish!

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