Okra Stirfry with Tomatoes and Onions (秋葵番茄洋葱)
I make this stirfry regularly for my family. It's great with a garden that regularly produces abundant okra.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ~1/2 lb baby okra pods
- 1 medium tomato
- 1 medium onion (any type is fine)
- 1/2 teaspoon kosher salt total (reduce by half if using table salt)
- 1/8 teaspoon cumin powder
- 1 1/2 tablespoon vegetable oil
Instructions
- 1
Cut the baby okra pods into small sections (cross-wise). Peel and dice the onion. Wash and dice the tomato.
- 2
Heat a well-seasoned skillet or pan under medium heat. When the pot is warm, add 1 tablespoon of vegetable oil. Swirl the oil around and then add the chopped okras to the pan, stirring and tossing. Add 1/4 teaspoon of kosher salt to the okra, mixing well. When all the okra pieces change color to a deeper green, turn off heat, about 2 minutes. Transfer the okra into a plate.
- 3
Heat the same skillet under medium heat. When the skillet is hot, add 1/2 tablespoon vegetable oil and swirl the oil around. Add the diced onions and tomatoes, then sprinkle 1/4 teaspoon of kosher salt on top, stirring immediately. When the tomatoes release some juice, add back the cooked okra and mix together. Add 1/8 teaspoon of cumin powder and mix well. Stir and Toss for another minute. Turn of the heat and transfer to a plate and enjoy!