Alright, let’s dive into a veggie escapade that brings out the best in our slimy little friend: okra! With just a handful of ingredients and a skillet full of sizzle, we’ll transform these green pods into a side dish that’s anything but ordinary.
I adore crafting uncomplicated and wholesome meals, and among my favorites is this Okra Stir Fry, which only calls for four ingredients. With the okra being super fresh, the olive oil being a healthy fat, and the salt and pepper in perfect harmony, this stir fry is unbelievably quick to make—almost as fast as you can say “oh my, I do love okra”—and tremendously good for you.
It’s fiber- and antioxidant-rich, and I can’t remember the last time I had a dish that was this guilt-free and delicious.
Ingredients
- Fresh Okra: Packed with fiber and vitamins.
Great for digestion.
- Olive Oil: Healthy fats that enhance flavor.
Heart-healthy benefits.
- Salt: Enhances taste.
Use sparingly to control sodium intake.
- Black Pepper: Adds mild heat and complexity.
Contains antioxidants.
Ingredient Quantities
- 2 cups fresh okra, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
How to Make this
1. Wash the okra in cold water and dry it with a paper towel. That is the most important step in preparing this slimy vegetable for a dish in which it won’t be slimy. You want to keep as much water off the okra as you can. If you don’t, you’ll end up with a dish in which the okra releases its slimy juices—think of the human spittle you need to get out of your body before you can read aloud well. Odorless, yes, but full of slime. That’s what okra can do if it doesn’t get enough heat, or if it gets too much water, or if you dabble in sous-vide.
2. Cut the okra into 1/2-inch sections; trim the ends first.
3. In a large skillet, heat the olive oil over a medium flame.
4. Place the sliced okra in a single layer in the skillet.
5. Distribute the salt uniformly across the okra.
6. Evenly distribute black pepper to season.
7. Cook the okra for about 3-4 minutes without stirring, letting it get brown.
8. Gently stir the okra so that it turns over and allows the other side to cook.
9. Keep stirring and cooking for 3-4 more minutes, letting the okra become tender and lightly charred.
10. Take off the heat and serve at once as a side dish or on rice. Relish!
Equipment Needed
1. Colander
2. Paper towels
3. Knife
4. Cutting board
5. Large skillet
6. Measuring spoons
7. Spatula or wooden spoon
FAQ
- Can I use frozen okra instead of fresh?Indeed, frozen okra can be used. However, one must remember to thaw and thoroughly dry it; otherwise, it will become excessively slimy.
- Can I add other vegetables to the stir fry?Certainly! Okra goes well with bell peppers or cherry tomatoes, which can add extra flavor and color. In fact, that’s why I added them to our recipe.
- What can I serve with okra stir fry?This dish coincides with rice, quinoa, or as an accompaniment virtually any grilled chicken or fish dish.
- How do I prevent the okra from becoming slimy?See that the okra is completely dry prior to cooking; and don’t stir it too much while frying.
- How long does it take to cook the okra?Cooking time is usually 10-12 minutes over medium heat, to produce tender, slightly crisp okra.
- Is this dish suitable for a vegetarian or vegan diet?Certainly! This formula is eco-friendly and vegan, and it has no ingredients that come from animals.
- Can I use another type of oil instead of olive oil?Absolutely! Any neutral oil, such as canola or vegetable oil, will work just as well for this recipe.
Four Ingredient Okra Stir Fry Recipe Substitutions and Variations
2 cups of frozen okra, thawed and patted dry, can replace fresh okra.
Coconut oil or avocado oil can be used to replaced olive oil by using 2 tablespoons.
1 teaspoon of soy sauce can be used in place of salt for an added umami kick.
Cayenne pepper makes a good substitute for black pepper when you want a really spicy dish. For each teaspoon of black pepper in a recipe, use half that amount (1/2 teaspoon) of cayenne pepper. Remember, though: if you want the dish to taste like it has black pepper in it, you’re better off using white pepper, which has a very similar flavor profile to black pepper.
Pro Tips
1. Pre-soak in Vinegar: Before washing, soak the whole okra in a bowl of cold water with a splash of vinegar for about 10 minutes. This can help reduce the sliminess further before rinsing and drying.
2. High-Temperature Cooking: Ensure the skillet is hot before adding the okra. A higher initial cooking temperature can help create a crispy exterior, reducing the slimy texture.
3. Single Layer Cooking: It’s crucial to keep the okra in a single layer to ensure even cooking and browning. Avoid crowding the pan, which can cause the okra to steam and become slimy.
4. Avoid Excess Stirring: Once the okra is in the skillet, resist the urge to stir it frequently. Let it brown undisturbed initially to develop a crispy texture, which helps mitigate slime.
5. Add Citrus: Just before serving, squeeze a little lemon or lime juice over the cooked okra to brighten the flavors and add a slight tang that complements the dish.
Four Ingredient Okra Stir Fry Recipe
My favorite Four Ingredient Okra Stir Fry Recipe
Equipment Needed:
1. Colander
2. Paper towels
3. Knife
4. Cutting board
5. Large skillet
6. Measuring spoons
7. Spatula or wooden spoon
Ingredients:
- 2 cups fresh okra, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
1. Wash the okra in cold water and dry it with a paper towel. That is the most important step in preparing this slimy vegetable for a dish in which it won’t be slimy. You want to keep as much water off the okra as you can. If you don’t, you’ll end up with a dish in which the okra releases its slimy juices—think of the human spittle you need to get out of your body before you can read aloud well. Odorless, yes, but full of slime. That’s what okra can do if it doesn’t get enough heat, or if it gets too much water, or if you dabble in sous-vide.
2. Cut the okra into 1/2-inch sections; trim the ends first.
3. In a large skillet, heat the olive oil over a medium flame.
4. Place the sliced okra in a single layer in the skillet.
5. Distribute the salt uniformly across the okra.
6. Evenly distribute black pepper to season.
7. Cook the okra for about 3-4 minutes without stirring, letting it get brown.
8. Gently stir the okra so that it turns over and allows the other side to cook.
9. Keep stirring and cooking for 3-4 more minutes, letting the okra become tender and lightly charred.
10. Take off the heat and serve at once as a side dish or on rice. Relish!
