Ingredients

• 30ml/2 tbsp vegetable oil

• 15g/1/2 oz butter or margarine

• 1 garlic clove, crushed

• 1/2 red onion, finely chopped

• 115g/4 oz okra, topped and tailed

• 30ml/2 tbsp diced green and red peppers

• 2.5ml/1/2 tsp dried thyme

• 2 green chilies, finely chopped

• 2.5ml/1/2 tsp five-spice powder

• 1 vegetable stock cube

• 30ml/2 tbsp soy sauce

• 15ml/1 tbsp chopped fresh coriander

• 225g/8 oz cooked rice

• salt and ground black pepper

• fresh coriander sprigs, to garnish

Serves 3-4

Method:

1. Heat the oil and butter or margarine in a frying pan or wok and cook the garlic and onion over a moderate heat for 5 minutes until soft.

2. Thinly slice the okra, add to the pan or wok and sauté gently for 6-7 minutes.

3. Add the green and red peppers, thyme, chilies and five-spice powder and cook for 3 minutes, then crumble in the stock cube.

4. Add the soy sauce, coriander and rice and heat through, stirring well. Season to taste with salt and pepper. Serve hot, garnished with coriander sprigs.