On Sunday, I prepared stir-fried okra. I found the recipe in a book I bought at a yard sale and the name of it is, “Best Kept Secrets of the South’s Best Cooks and was published by Southern Living Magazine editors.
This recipe was easy to make and I got very small pods of okra to use in the recipe. Fried Okra is a staple of the South but I like to try different ways to prepare vegetables. There is nothing I would change about this recipe. No the okra was not slimy at all and I think that is one thing that people do not like about the vegetable.
1 medium-size sweet onion, chopped
1 teaspoon mustard seeds or 1/2 teaspoon of dry mustard
1/2 teaspoon ground cumin
1/4 teaspoon dried crushed red pepper
2 tablespoons of vegetable or olive oil ( I used olive oil)
1 16 ounch package frozen okra thawed or 1 pound of fresh okra ( I used the fresh okra that I purchased at the Farmer’s Market on Saturday)
3/4 teaspoon salt
Saute the onion, mustard seeds or dry mustard, cumin and crushed red pepper in the hot oil in a large skillet over medium-high heat five minutes or until onion is tender.
Add okra; saute 15 minutes or until okra is lightly browned. Stir in salt. Yield: 4 to 6 servings.
Unless you want to use okra for its thickening effect in a recipe, don’t cut the pods; just remove the tip of the stem. That is exactly what I did in this recipe and it worked fine.
The taste is a little spicy but not extremely hot. I can see trying this stir fry recipe with some of the colorful sweet peppers we have this time of the year and I would also add some of my fresh chives to this recipe.
So Does that Mean I’m Southern because I love Okra, I certainly hope so.