Instructions: Stir the vegetable stock, oyster-flavored sauce, shrimp paste and sugar together until the sugar is dissolved. Set aside.

For the Dish: Bring a medium saucepan of water to a boil. Trim the stems from the okra pods carefully to avoid piercing the pods. Boil the okra for 3 minutes. Drain, rinse under cold water, and drain again.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the onion and stir-fry until fragrant, about 1 minute. Add the okra and sauce ingredients and bring the sauce to a boil. Adjust the heat so the sauce is simmering, cover the wok and simmer for 5 minutes.

Stir in the sugar snap peas and tomato and cook until the sugar snap peas are tender-crisp, about 1 minute. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, about 30 seconds. Stir in the sesame oil, scoop onto a platter and serve.

This recipe yields 4 servings.

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