Stir-fried Okra with Scrambled Eggs

Prepare a bowl of clean water and add 1 tablespoon of salt. Wash the okra by rubbing them in the salted water for 15-30 seconds to remove dirt and surface fuzz. Drain and set aside.

Bring a pot of water to a rolling boil. Add the washed okra and blanch for exactly 30 seconds.

Immediately remove the blanched okra and transfer them into a bowl of cold water to stop the cooking process and preserve their vibrant green color. Drain and set aside.

Crack 3 large eggs into a bowl. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Beat well until thoroughly mixed.

Cut off the ends of the okra. Slice the blanched okra diagonally into thin pieces, about medium thickness.

Place the sliced okra in a bowl. Season with 1/4 teaspoon of salt, 1/4 teaspoon of white sugar, 1/4 teaspoon of black pepper, and 1/4 teaspoon of MSG.

Finely chop the scallions.

Heat a wok until hot, then add 2 tablespoons of cooking oil. Reduce heat to medium-low. Pour in the beaten egg mixture and gently stir-fry until the eggs are slightly set and scrambled, but still moist. Do not overcook. Transfer the scrambled eggs to a plate and set aside.

Using the same wok, add 1 tablespoon of cooking oil. Turn the heat to high. Add the chopped scallions and stir-fry until fragrant.

Add the seasoned okra to the wok and stir-fry quickly on high heat for about 5 seconds.

Add the scrambled eggs back into the wok with the okra. Add 2 tablespoons of water and continue to stir-fry briefly until everything is well combined and heated through. Serve immediately.