It’s time to celebrate – okra season is upon us again!
If you recall, I gave you several okra recipes last year (well, if you can call three “several”) and waxed poetic about it on one occasion, in which I called it a vegetable. It’s not, you know – like tomatoes, it’s really a fruit. But like tomatoes, we generally treat it like a vegetable, so that’s all okay. I guess.
Anyhoo, between what we’ve gotten out of the garden so far (yup, we’re growing okra this year) and what I picked up at the farmer’s market last Saturday, I had about a pound of it in the fridge; Beloved’s been asking me to make it every day, so I figured last night I’d just go ahead. I didn’t feel like going to all the trouble of breading and frying it; what I really wanted to do was roast it, but my oven is still on the fritz (it will be repaired this afternoon, thank gawd) and it’s too darn hot for soup.
So I decided to stir-fry it. With some Japanese sweet potatoes.
And it was marvelous. Who’da thunk stir-fried okra would be so tasty? It is, though, and because it was cooked with no moisture, other than a small bit of ghee, it was tender and crisp and not in the least bit slimy or sticky. Beloved just raved and raved about it and because he’s working from home today, I doubt very seriously if there will be any left for me when I head there for lunch later.
Note: you can use regular red-skinned sweet potatoes if you prefer, or even white potatoes if you like. I think it would be lovely with either, although it was pretty darn good with the Japanese sweets. I’ll also probably add some very thinly sliced red bell peppers next time I make it, to give it a little contrasting color along with the yellow and green.
- 1 pound okra, thinly sliced on the bias
- 2 medium sweet potatoes, peeled and cut into 1/4" cubes
- 1 teaspoon red pepper flakes, or to taste
- 1/2 cup finely chopped onion
- 1 tablespoon freshly-grated ginger
- 1/2 teaspoon turmeric
- 1/4 teaspoon cumin
- kosher or sea salt, to taste
- freshly-ground black pepper, to taste
- 2 tablespoons ghee or other cooking fat, divided
- Melt the ghee in a wok or large, heavy skillet over medium-high heat. Add the potatoes and sprinkle with salt and a few grinds black pepper; reduce the heat to medium and stir-fry until the potatoes begin to soften and the edges begin to turn golden brown, about 5 minutes.
- Add the ginger and onions; continue stir-frying until the onions become soft and golden and the potatoes are almost cooked through, another 3 to 5 minutes.
- Add turmeric, cumin, red pepper flakes and the remaining tablespoon of ghee and continue cooking for another 30 seconds.
- Add the okra and stir-fry for 3 to 5 additional minutes, or until the okra is tender-crisp. Season to taste with salt and pepper, as necessary, and serve immediately.
- Nutrition (per serving): 102 calories, 4g total fat, 10.2mg cholesterol, 31.3mg sodium, 406.1mg potassium, 15.6g carbohydrates, 4g fiber, 3.3g sugar, 2.4g protein