All for Okra and Okra for All

As has been mentioned elsewhere, okra is, for me, an acquired taste. So far, I have tended to the recipes that rather disguise its main characteristics -- smother it in Indian spices, simmer it in sauces, etc.

This recipe puts the mild flavor of okra at the forefront of the dish and really asks you to enjoy the crisp snap of a freshly cooked okra pod. Very nice!

All for Okra and Okra for All

NPR: Kitchen Window

1 quart water

1 c cider vinegar

1 lb okra pods, trimmed

4 T vegetable oil

1/2 yellow onion, thinly sliced

1/4 tsp red pepper flakes

3 cloves garlic, minced

1 medium tomato, seeded and diced

Combine the water, vinegar, and okra in a large bowl. Soak okra for one hour.

Drain and pat the okra dry. Using a sharp knife, cut the okra lengthwise into thin strips.

In a large skillet, heat the oil over high heat. Add the onion and red pepper flakes, and cook, stirring, for 2 minutes or until the onion is soft and golden. Stir in the garlic and cook for about 1 minute more; do not let the garlic darken. Using a slotted spoon, scrape the onions onto a plate and set aside.

Stir-fry the okra in the skillet until tender, 3 to 5 minutes.

Stir in the tomato and onion. Cook and stir for 2 minutes. Serve immediately.

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