Okra Stirfry with Tomatoes and Onions (秋葵番茄洋葱)
October 22, 2022  Print
My okra plants have been just as successful this year as they were last year. I seeded four okra plants in April and May. By late July, some have grown to more than 6 feet tall. So every two or three days I can harvest enough okra pods to feed our entire family. I posted a couple of okra recipes last year, Steamed Okra with Garlic, Thai Okra Salad, and Okra Shrimp Fried Rice with Sha Cha Sauce. Today I’m sharing another okra recipe. It’s an Okra Tomato Stir-fry that I cook for my family regularly.
This recipe takes inspiration from Southeastern Asian cuisines as tomato and onion are commonly paired together with okra in dishes there. Rather than adding various aromatic seasonings, I chose to use only cumin, which really makes a difference with its somewhat exotic aroma. Just a few dabs of cumin powder can elevate this simple dish to a new level. Both of my kids love the cumin-infused okra.
I like my okra and onion to be slightly crunchy in this dish. You can alter the amount of cooking time based on your own preference. If you like them softer, just cook the okra a little longer in step 1 and cook the onions first for a few minutes before adding the tomatoes in step 3.
Gluten Free, Vegan, Low Carb
Preparation Time: 10 minutes
Total Time: 20 minutes
Servings: 2 to 4 people
- ~1/2 lb baby okra pods
- 1 medium tomato
- 1 medium onion (any type is fine)
- 1/2 teaspoon kosher salt total (reduce by half if using table salt)
- 1/8 teaspoon cumin powder
- 1 1/2 tablespoon vegetable oil
- Cut the baby okra pods into small sections (cross-wise). Peel and dice the onion. Wash and dice the tomato.
- Heat a well-seasoned skillet or pan under medium heat. When the pot is warm, add 1 tablespoon of vegetable oil. Swirl the oil around and then add the chopped okras to the pan, stirring and tossing. Add 1/4 teaspoon of kosher salt to the okra, mixing well. When all the okra pieces change color to a deeper green, turn off heat, about 2 minutes. Transfer the okra into a plate.
- Heat the same skillet under medium heat. When the skillet is hot, add 1/2 tablespoon vegetable oil and swirl the oil around. Add the diced onions and tomatoes, then sprinkle 1/4 teaspoon of kosher salt on top, stirring immediately. When the tomatoes release some juice, add back the cooked okra and mix together. Add 1/8 teaspoon of cumin powder and mix well. Stir and Toss for another minute. Turn of the heat and transfer to a plate and enjoy!
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