Photo: Marina Oliphant
- 225g small to medium okra
- 225g oyster mushrooms
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- Salt and pepper
Trim the okra of any tough stems and slice each in half from top to bottom. Slice the oyster mushrooms in two if they are too large.
Heat the oil in a wok on a high flame and carefully throw in the okra, the sliced mushrooms and, finally, the garlic.
Stir-fry for a few minutes, until the okra's edges have browned a little and the mushrooms have softened but not lost their shape. Season with salt and pepper and serve with bread, rice or pasta or as an accompaniment to roast or grilled meats or fish.