Tender okra pods, zesty red onion, and juicy tomatoes come together in this light and healthy Southern stir-fry.
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
How to Make It
Cut okra in half lengthwise.
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.
Stir together onion and next 5 ingredients in a large bowl; Add okra, tossing to coat. Serve at room temperature.
I like okra gumbo; my husband will only eat fried okra, if he has to have it. This was a wonderful combination between the two, satisfying us both with its wonderful flavor and texture. Great with cornbread! I followed the recipe and will use it again, especially for casual outdoor entertaining.
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