Okra Adobo

• 1 pound okra pods, fresh or frozen (no need to remove caps)
• 1/4 cup Japanese soy sauce or tamari(I prefer SanJ Low Sodium)
• 1/2 cup white vinegar (cider vinegar, cane and red wine vinegar also work)
• 1/3 cup chicken stock, reduced from ~2/3 cup)
• 4 cloves garlic, minced
• 1 teaspoon whole black peppercorns
• 2 bay leaves, broken up
• 1/4 pound Jerusalem Artichokes/Sunchokes, optional; unpeeled, washed, cut into 2" peces

1. Put all into a saucepan, cover and bring to boil. Set lid ajar, reduce to simmer , After 10 minutes, taste and adjust seasoning. Cook 15-30 minutes til okra is tender and filled with flavor. Remove from heat, remove okra from pan and cook down juices to thicken a bit. Pour over okra and serve.
2. Note: When I make Chicken Adobo, I always have some leftover sauce that I keep in the freezer. The more it gets used and supplemented with further Adobo chicken dishes(like a Starter!), the more chicken essence/gelatin gets added If you have some, you can use this for all or part of this recipe.
3. * The nutty flavor and creamy texture of Jerusalem Artichokesmake make a nice complement to the okra.

okra pods, soy sauce, white vinegar, chicken stock, garlic, whole black peppercorns, bay leaves, washed

Taken from food52.com/recipes/20942-okra-adobo (may not work)