Pan-fried Okra, Onion, and Tomatoes

Southern Living
Pan-fried Okra, Onion, and Tomatoes Recipe
Tender okra pods, zesty red onion, and juicy tomatoes come together in this light and healthy Southern stir-fry.
Makes 8 servings


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2 pounds fresh okra
1/2 cup vegetable oil
1 medium-size red onion, thinly sliced
2 large tomatoes, seeded and thinly sliced
2 tablespoons lime juice
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon chicken bouillon granules


Prep: 15 Minutes
Fry: 6 Minutes

1. Cut okra in half lengthwise.

2. Pour 1/4 cup oil into a large skillet over medium-high heat. Cook okra in hot oil, in batches, 6 minutes or until browned, turning occasionally. Remove from skillet, and drain well on paper towels. Repeat with remaining okra, adding remaining 1/4 cup oil as needed. Cool.

3. Stir together onion and next 5 ingredients in a large bowl; Add okra, tossing to coat. Serve at room temperature.

Created date

June 2006