1 lb okra, ends trimmed and chopped into ½ inch pieces
1/2 cup cornstarch
3 + 3 tablespoons olive oil
10 garlic cloves, minced
3 tablespoons sweet soy sauce
2 1/2 tablespoons sambal oelek
3/4 teaspoon salt
In a large bowl, toss together the okra and cornstarch to coat well. Sift out any extra cornstarch.
In a wok or non-stick skillet, heat the first 3 tablespoons of olive oil on medium high heat. Sauté the garlic for 2 to 3 minutes until lightly browned and fragrant. Toss in the okra and quickly but gently stir-fry for about 2 minutes or so. Drizzle in the remaining 3 tablespoons of olive oil and stir-fry again for another minute or so until just lightly golden.
Add the sweet soy sauce, sambal oelek and salt, tossing together until thoroughly combined. Serve immediately with warm jasmine rice.