What is this magical thing? Yes, it is okra. Okra is a food that likes heat and can withstand high temperatures. Summer is the freshest and most vibrant time for okra. Okra is rich in nutrients, with its tender pods containing a large amount of slimy juice that has a unique aroma. The juice contains pectin, galactomannan, and arabinogalactan, among others. Its pectin is a soluble fiber, which is highly valued in modern health concepts. It contains vitamin A and β-carotene, which are beneficial for retinal health and maintaining vision. It is also rich in vitamin C and soluble fiber, which not only has health benefits for the skin but also helps in whitening and softening it. Okra is rich in calcium, and its low oxalic acid content allows for higher absorption and utilization of calcium, making it a better source than milk. It is a great source of calcium for vegetarians and children in development, thus it is called a “calcium supplement expert,” and children should eat more of it.
Okra is rich in protein, calcium, and phosphorus and boasts unique advantages such as high protein, high nutrition, low fat, low calories, and no cholesterol, making okra a fantastic food for weight loss. Thus, it is also regarded as a “weight loss assistant,” and those looking to lose weight should eat more of it.
I usually blanch okra and eat it cold; both my husband and I love it, but my daughter said it doesn’t taste good after trying a bite. Okra is nutrient-rich, especially high in calcium, making it very suitable for growing children. My daughter usually loves potatoes, so I made a dish she likes using potatoes and okra—okra potato mash balls.
2. After steaming the potatoes until soft, mash them with a small spoon, then add a pinch of salt, sesame oil, and pepper and mix well for later use.
3. Boil water in a pot, add a pinch of salt and cooking oil, then briefly blanch the okra (adding a bit of salt and cooking oil during blanching makes the okra’s color brighter and helps retain nutrients). Cut the blanched okra into small round pieces; arrange the cut pieces in a round bowl (the rounder the bowl, the better the shape after plating). Once the okra is arranged, pour the mashed potatoes on top, pressing down firmly, then invert a plate over it to turn the entire bowl of mashed potatoes out. A beautiful “starry sky” shape will appear.
4. Finally, make the sauce. In a pot, add a bowl of clear water, and in another small bowl, mix 2 tablespoons of corn starch. Gradually add the mixed corn starch to the pot while stirring on low heat, then add a tablespoon of soy sauce and a tablespoon of oyster sauce. Stir until you have a thin layer of sauce, then turn off the heat. Pour it over the okra potato mash balls, and it’s done.
A delicious, visually appealing, and nutritionally rich dish is ready. The potatoes are soft and tasty, and the okra is vibrant and flavorful, all wrapped in a versatile sauce. The child loves to eat it; with this preparation, my daughter didn’t refuse okra and took big spoonfuls along with the mashed potatoes. She could finish half a plate. This dish can serve as a side or a main course—okra has a cooling effect, and the mashed potatoes are soft and easy to eat. Children get calcium, and those wanting to lose weight benefit from it as well. Truly, it’s a wonderful summer dish. So, what are you waiting for? Quickly make this dish for yourself and your family; if you find the method good, don’t forget to share it with more friends who might need it!
