1 lb fresh okra, trimmed and sliced into, 1/2 thick roun
1 cup thinly sliced onion
2 tbsp canola or olive oil
1 1/2 tsp lemon juice
1/2 tsp ground cumin
1/4 tsp ground fennel
1/8 tsp cayenne pepper
1/2 tsp kosher salt
A Recipe for
Stir-Fried Okra With Spices
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This Recipe for Stir-Fried Okra With Spices is one of thousands in the Recipes-to-go Asian Cookbook.
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If you enjoy this Stir-Fried Okra With Spices Recipe - you should enjoy the recipe collections you can find on the websites below:
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This is a recipe for Stir-Fried Okra With Spices from the recipe cookbook of Recipes-to-go (Asian)
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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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.
Serves: 4
Stir-Fried Okra With Spices Recipe brought to you by Recipes To-Go