fried Okra, Southern-Style |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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We're cutting calories at our house, and I wanted to find a way to fix okra that was not deep-fried but also not slimy. I went for a stir-fried/pan-fried version that uses both Thai and Southern seasonings. I just made it for the first time tonight and it will now have a place in our regular rotation. Trust me, it still carries the same flavors as the real thing. Ingredients:
1 red chili pepper |
1 garlic clove |
1/2 lb fresh okra |
2 tablespoons peanut oil |
sea salt |
ground black pepper |
Directions:
1. Top the chili pepper and score it down the middle. We use red Thai chilis.
2. Peel and smash the clove of garlic, leaving it mostly intact. Set aside with the chili pepper.
3. Wash and thoroughly dry the okra. Cut off and discard ends. Slice into 1/8 slices on the diagonal.
4. Heat a non-stick frying pan/skillet over medium heat. When hot, add 1 tbsp of the oil, the chili pepper, and the garlic. Stir-fry for one minute, then discard the chili pepper and garlic.
5. Add the sliced okra to the pan, stirring frequently. Stir-fry for five minutes.
6. Add the remaining 1 tbsp oil and sprinkle with sea salt and a couple of grinds of black pepper, to taste. Continue to stir-fry the okra for another 5-10 minutes, depending on how soft or crunchy you want your okra- the longer you fry it, the softer it will get. I prefer mine softer. Your okra should be browned somewhat to get the authentic Southern flavor of fried okra.
7. Remove to a warm plate and serve immediately.
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