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Sauteed Okra

2010 October 28
by Mrs. FoodieLawyer

Although summer is the peak season for okra, it is still available in grocery stores here in Texas, so we thought we’d share a really, really quick, easy and delicious recipe for sauteed okra.  Until we found this recipe, okra was a vegetable that never made it into our rotation (I’m not a big fan of vegetables, so our rotation typically consists of veggies that Dan cooks in such a way that they don’t taste like vegetables).  This recipe earned okra a spot among our usual broccolini, green beans, zucchini, and asparagus side dish favorites.


While the oil heats, cut the okra into round bite-sized pieces.


As Ruhlman points out, the key to cooking okra is not to over-cook it.  You want the okra pieces to brown just a little bit, but retain their crunch.  If you over-cook them, they can get slimy.  We cooked ours for about 5 minutes total.


When Dan sautes stuff, he likes to flip the pan contents up out of the pan to turn them.  I took about 20 photos trying to capture this process and show the okra suspended mid-air over the pan.  The *best* (term used loosely) shot I got was the one above with 3 pieces of okra sort of mid-air on the right side.


Yet another photo attempt.  If you don’t want to flip the okra, you could also just use a spatula or big spoon to turn the okra so that it cooks evenly.


We served the okra with a rice dish and grilled shark steak in an asian marinade.  This dish is so simple and easy that you will be surprised at how good it tastes!

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