Another delicious way to cook okra is our orange balsamic roasted okra recipe. If you love quick and easy green sides, try our spicy long beans recipe or sautéed bok choy with ginger and garlic. Okra has a distinct texture and can sometimes get a bad rap for being slimy or gooey. In some dishes, like soups or stews, this is actually a great natural thickener. But the goal for okra in stir fry is to keep it slightly crunchy and crisp! Follow these tips to avoid the gooey-ness:
High heat: Sear the okra quickly, aiming for a cook time of 5-7 minutes. The goal is to get a nice char on the skin, searing them rather than steaming them. To do this, cook them in two batches to avoid overcrowding. Trim the ends: The stem ends and tips can release mucilage when cooked, the substance responsible for the goo! Trim them off before searing, immediately before cooking. Dry it out: Give your okra pods a pat down with paper towel before searing. Moisture is the enemy of crispiness! Flavorful friends: Okra is a flavor sponge, absorbing what else is in the pan. This works great for the Asian flavors in this stir-fry, but be mindful of the amount of oil as okra can be absorbent. The lime also helps deter the slimy texture. Don’t over-stir: Keep things moving in the pan but avoid constant stirring. Serve it hot: For the best texture, serve the stir-fried okra immediately after cooking!
The green char of the okra makes it a crisp, fresh, and nutritious side to complement heavier proteins. Get your hands sticky with these glazed hoisin chicken drumsticks or honey sriracha chicken which you can make alongside ginger rice. Or, indulge in this delicious maple glazed pork belly with crispy crackling.
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