Name: Stir-Fried Okra with Spices
Ingredients: 1 lb Fresh okra, trimmed and sliced into 1/2" thick rounds; 1 c Thinly sliced onion; 2 tb Canola or olive oil; 1 1/2 ts Lemon juice; 1/2 ts Ground cumin; 1/4 ts Ground fennel; 1/8 ts Cayenne pepper; 1/2 ts Kosher salt

The road is rugged, and the sun is hot. How can we be but weary? Here is grace for the weariness – grace which lifts us up and invigorates us; grace which keeps us from fainting by the way; grace which supplies us with manna from heaven, and with water from the smitten rock. We receive of this grace, and are revived. Our weariness of heart and limb departs. We need no other refreshment. This is enough. Whatever the way be – rough, gloomy, unpleasant – we press forward, knowing that the same grace that has already carried thousands through will do the same for us.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
	American	Okra, Stir-fry	4	Servings

INGREDIENTS

1	lb	Fresh okra, trimmed and sliced into 1/2" thick rounds
1	c	Thinly sliced onion
2	tb	Canola or olive oil
1 1/2	ts	Lemon juice
1/2	ts	Ground cumin
1/4	ts	Ground fennel
1/8	ts	Cayenne pepper
1/2	ts	Kosher salt

INSTRUCTIONS

The following recipe is from cookbook author Julie Sahni. Serve over
scrambled eggs, a rice pilaf or, American-style, in pita bread with
lots of sliced tomatoes.
1. Fry okra, onion in oil, stirring occasionally, for 15 minutes. If
okra looks dry, add 3 tablespoons water and/or cover the pan during
cooking.
2. When vegetables are soft, stir in lemon juice. Lower heat and
sprinkle on cumin, fennel, cayenne and salt. Stir-fry mixture for 2
minutes, or until flavors are blended.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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