Heat the oil and the butter or margarine
in a frying pan, add the garlic and onion and cook on a medium heat for
5 minutes until soft. Thinly slice the okra, add to the frying pan and
stir-fry gently for a further 6-7 minutes. Add the green and red
peppers, thyme, chilies and five-spice powder and cook for 3 minutes,
then crumble in the stock cube. Add the soy sauce, coriander and rice
and heat through, stirring. Season with salt and pepper. Serve hot,
garnished with coriander sprigs.
Sliced okra provides a wonderful creamy
texture to this delicious, simple dish.