Sticking to my menu plan: tonight I had sweet and sour konnyaku along with lemony garlic okra. I’ll let the recipes speak for themselves…
3 cups okra
2 teaspoons olive oil
2 garlic cloves, finely chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
1/2 cup cooking wine (white is fine)
1. Cut off the tips of the okra – the ends with the stems. Saute the garlic in the olive oil until aromatic; add the lemon zest.
2. Add the okra, lemon juice, and wine. Stir briefly; then let simmer until the wine has cooked off.
3. Serve hot, seasoned with freshly ground salt and pepper.
4 ounces konnyaku, finely sliced
1 teaspoon sesame oil
3 tablespoons sweet and sour sauce
Boil the sliced konnyaku in water for 5 minutes. Drain. Saute the konnyaku in the oil for 1-2 minutes, then add the sauce and continue cooking for another 2-3 minutes. Serve alone or with rice.
And for dessert… I will post it another time Can’t give out all my secrets in one post! But I’ll give you a teaser – I stuck to the menu, and it’s very simple. So if you’re creative, try to make your own.