Asian Pan-Fried Okra Recipe

I Thought I hated okra. I really did. It’s slimy, it’s lukewarm, it finds its own way down to your stomach. And then I found this recipe for Asian pan-fried okra. NOw I have changed, my song, added a few new steps to my dance and decided to share it with all y’all. Enjoy!

Fry it up until you don’t see any slime. Okra will blacken and some of it will stick to the bottom of pan. That’s perfect! Keep cooking and let surface of Okra get somewhat blackened. If you are getting ahead of yourself, adjust temp. Your goal is to blacken/toast okra while simultaneously cooking out the slime.

Print Recipe
ASIAN PAN FRIED OKRA
Prep Time 5 mins
Cook Time 15 mins
Servings
Ingredients
Prep Time 5 mins
Cook Time 15 mins
Servings
Ingredients
Instructions
Prepare and set aside
  1. cumin seeds red chilis In same bowl: ground cayenne turmeric salt ground coriander
  2. Turn your pan up high.
VERY QUICKLY
  1. When you think it might start to smoke, pour in your oil and coat pan.
  2. Toss in your thai chilis and blacken
  3. Toss in your whole cumin seeds. Toast.
  4. Toss in your entire bag or entire lot of 1lb. pre-chopped okra.
  5. Fry it up until you don't see any slime. Okra will blacken and some of it will stick to the bottom of pan. That's perfect! Keep cooking and let surface of Okra get somewhat blackened. If you are getting ahead of yourself, adjust temp. Your goal is to blacken/toast okra while simultaneously cooking out the slime.
  6. When you are satisfied, turn it down a bit.
  7. Toss in your bowl of spices. Coat evenly and cook for another couple of minutes to infuse.
  8. Toss in a cup of water and the tomatoes. Cook and scrape bottom of pan. Bring up all the charred bits on the bottom of pan. Want it thicker? Add tomatoes. Want it thinner? Add water!
  9. Add cilantro and serve over dirty rice.
Share this Recipe
 

 

ITEMS WE USED TO MAKE THIS RECIPE