A veggie lunch

There comes a time of the week when you repeatedly open your refrigerator hoping additional ingredients would pop out magically and nothing changes.Yesterday, I was so busy editing some images and I did not notice that midday has arrived.

With only two bundles of Okra and a few heads of bokchoy (Taiwanese variety) left inside the ref, I try to find one more item to go with it and i discover a packet of crab and corn soup hiding inside the crisper.
First, I boil a half kettle of water in a pan and blanch the bokchoy and the Okra succesively for 30 seconds each batch..I then reuse the boiled water for the soup and in the last minute of cooking, drop an egg and some more fresh bokchoy into the thickened soup.
The dipping sauce for the Okra is a mixture of soy sauce and calamansi and for the bokchoy, I mix oyster sauce, chili bean sauce and a dash of calamansi.
Served with hot steamed rice….yum!