Okra is one of the vegetables grown at Locust Grove where I volunteer in the Heritage Vegetable Garden.
Each week I encourage other volunteers to take home the harvested okra but I usually end up with most of it.
The frequent comments are: “I don’t like okra.” and “I don’t know what to do with it.”
Last week I decided to bring in a cooked okra dish for all to sample. The comment was: “This is really good.”
Now that the horticulturists and volunteers are excited about okra, what are my chances of getting any of the harvest to take home?????
Below is the recipe. This recipe is very flexible. The quantity of each ingredient is given as a range so that you can adjust the amount to suit your own taste.
1/4 – 1/2 pound fresh okra, remove and discard cap (at stem end); slice okra into about 1/4″ thick rounds
2 – 4 tablespoons chopped onion
1 – 2 slices fresh ginger
1 – 3 cloves garlic, minced
5 – 8 cherry tomatoes, halved or quartered
1 – 2 tablespoons oil
1 – 2 teaspoons kosher salt or to taste
2 or more tablespoons broth or water or as needed
Add oil to preheated wok or frying pan. Add salt, onion, ginger and garlic. Stir-fry until onion is translucent. Add tomatoes, stir-fry a minute or two. Add sliced okra, stir-fry another 3 – 4 minutes or until desired doneness. I like this dish best when the okra is still quite crunchy. Taste as you go along to find the stage you like. Pay attention to cooking time and make a note so future dishes will come out just the way you like.
Copyright © 2011 by Norma Chang
okra might be getting more attention in the future. the NY Times Health section is featuring: Turkish Chicken and Okra Casserole.
I find your website very colorful, appetizing, and very clean and attractive.
Thanks mamie lee. I will look for the Turkish Chicken and Okra Casseerole. Which date did the recipe appear?
I am new at blogging, so please feel free to give me suggestions.
Hi Norma, I’m here checking out the recipe and I just can’t do it, sorry (I eat all vegetables!). I’d give it a taste but to prepare it would creep me out. I’d forgotten how hairy the little buggers are and the goo, how did you shoot it without getting the slime all over it. It’s just a veg that I have resigned not to like. There had to be one! Thanks for trying.
You are not the only one, prior to that post, I got to take home most of the okra harvested at Locust Grove, after the post, I am lucky if I get any at all. The secret is not to over cook it.
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Thanks for stopping by, glad you enjoyed my post.