Preparation Time: 10 minutes

Total Time: 20 minutes

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Ingredients:

7-10 baby okras

~5 garlic cloves

3-4 fresh Thai chili peppers or other fresh chili peppers (optional)1

2 tablespoons vegetable oil

1 tablespoon light soy sauce

1 teaspoon balsamic vinegar (or black vinegar with 1 tsp of sugar)

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Preparation:

1. Boil water in a steamer or a large pan with a steamer rack. Make sure the water level does not exceed the steamer rack. While waiting for the water to boil, prepare the other ingredients.

   Wash the baby okra pods and dry thoroughly with a paper towel. Cut off the tough stem part on the thicker end of the okra. Split each okra pod into halves by making a lengthwise cut. Lay the split okra pods side by side on a plate with the inner sides facing up.

2. Peel and mince the garlic cloves. Cut the Thai chili peppers into small pieces. Place the minced garlic and Thai chili peppers into a small bowl and set aside.

3. When the water starts to boil, gently place the okra plate on the steamer rack. Close the lid and set a timer for 4-5 minutes (no longer than 5 minutes). Keep the heat at medium-high or high.

4. While waiting for the okra pods to steam, heat the 2 tablespoons of vegetable oil in another pan under medium-high heat. When the oil is hot but not smoking, turn off the heat and immediately pour the hot oil on top of the minced garlic and chili peppers, mixing thoroughly (you are doing it right if you hear a sizzling sound while pouring the oil). Then mix in the 1 tablespoon of light soy sauce and 1 teaspoon of balsamic vinegar.3

5. When the timer is up, open the lid and carefully transfer the okra plate out of the steamer. Evenly scoop the sauce prepared in step 5 on top of each okra pod. The dish is best enjoyed while it’s warm or lukewarm.4