Stir-fried okra with cured meat

Remove the tough skin from the cured bacon and cut it into thin slices.

Slice the Cantonese sausage thin at a 45 degree angle.

Remove the okra tips and cut each pod into three at a 45 degree angle.

Put the cured bacon and sausage into a dry wok with no oil and stir over medium-low heat two to three minutes; high heat burns the sugar in them.

Once some fat has rendered, push the meat to the side and add garlic, ginger slices and red chillies, stirring about a minute until fragrant.

Add the okra and mix two to three minutes so the bacon fat coats and sears the cut surfaces, which keeps the dish slime-free.

Dribble in a tablespoon of soy sauce, mix well and stir the okra thoroughly through the cured meat.