Pairs well with Stir-Fried Okra
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Stir-Fried Okra
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A quick and nutritious stir-fried okra recipe packed with flavors and vibrant colors, perfect as a side dish or main course when served with steamed rice.
00:15:00 total
Serves 4
easy
Vegetable Highlight
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Ingredients
- fresh okra - watch the video to see (pre-washed, heads removed, cut into sizeable chunks)
- red chilies - watch the video to see (finely chopped, can substitute with habanero and remove seeds for less spice)
- shallots - watch the video to see (diced, can substitute with small bijou pearl like Ghanian onions for intense flavor)
- sesame oil - watch the video to see
- salt - watch the video to see (to taste)
- garlic - watch the video to see (added later to prevent burning)
- fresh ginger - watch the video to see (grated)
- dark soy sauce - watch the video to see (optional, can substitute with dawadawa powder or fish sauce)
- baby plum tomatoes - watch the video to see (added at the end for moisture and freshness)
Instructions
- Prepare Okra: Remove heads from okra and cut into sizeable chunks. Blanch in simmering water for about a minute, then immediately cool in cold water to retain nutrients and color.
- Stir-Fry: Heat sesame oil in a wok. Add diced shallots and stir-fry for about 25 seconds. Add chilies and then the okra, cooking on high heat. The okra will release its slimy texture, which will be absorbed during cooking.
- Season: Add salt, garlic, and grated ginger. Continue to stir-fry, ensuring the garlic does not burn. Optionally, add dark soy sauce, dawadawa powder, or fish sauce for additional flavor.
- Final Touches: Just before the dish is done, add baby plum tomatoes. The tomatoes should only be warmed through, not cooked, to add moisture and a burst of freshness.
- Serve: Serve the stir-fried okra hot as a side dish or main course with steamed rice.
