| 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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