I was browsing the recipes the other day and was delighted to see one of my favourit recipes was there, in my recipe there is the addition of 1 inch of fresh ginger root and 1 teaspoon of coarsely ground black pepper this tends to make it slightly more spicey which we like and I also make a coleslaw to go with it. I finely shred 1/2 a head of chinese cabbage and add 2 finely sliced shallots (green onions) 1/2 a grated white radish and 1 grated carrot which I dress with 1/4 cup light olive oil,1/4 cup of castor sugar, 1/2 cup white vinegar and 1 teaspoon of sesame oil, shake all in a shaker pour over salad and let the flavours blend! We love it.

Reviewed On: Nov. 25, 2003

I'm sorry to say that this dish isn't to my families taste. The Okra was very fibrous and spoilt it, I really picked them over too, it looked as if I was getting nice young ones, but obviously they weren't. Sorry Paula!

Reviewed On: Jun. 5, 2003

I loved this, but I didn't have chilli powder so I substituted with sweet chilli sauce, I then added some lemon juice to stop it from discolouring, this dish was so easy to do, I did it in 5 minutes and only used a fork, to give it texture. Thanks April.

Reviewed On: Jun. 5, 2003