| 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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