I’ve always had a strong dislike for sticky, slimy okra, which is why I avoid eating it at restaurants or when I’m a guest at someone else’s home. The only person who ever made okra perfectly was my mom. It wasn’t until I tried cooking okra myself that I realized it’s not as easy as it looks. My first attempt turned out sticky, so naturally, I called my mom for help. There are plenty of ways to cook okra, and many people resort to deep frying it because they think it helps prevent the sliminess. While it might work, I prefer not to deep fry my vegetables. So, what’s the secret to perfectly cooked okra? My mom swears by two simple tips:
Cook it on high heat: Stir-frying okra quickly over high heat helps keep it from becoming sticky. The high heat stops the okra from releasing too much of its juices, which is what causes that unwanted stickiness. Use minimal water: Only add a small amount of water when cooking. The okra should steam in the little water you add, not be submerged in its own juices. This way, the okra cooks through without turning slimy.
That’s really all there is to it. I’ve followed my mom’s method for years and have never had a problem with sticky okra since. I encourage you to give it a try and see how it works for you. If it does, let me know in the comments below!
Ingredients and substitutes
Onions – I like using red Spanish onions for that added sweetness. Garlic – A little goes a long way. I prefer to use sliced, and yet you can also mince it. Ginger – I like using fresh ginger as it adds a nice refreshing flavor. But, you can certainly omit it. Chily flakes – A little bit of spice with this okra is so wonderful. Lemon juice – Helps marry all those flavors.
Step by step: Sautéed Okra
Clean and discard any bad okra. Then wash, cut the tips off and wipe dry the okra. Add the oil to a frying pan or cast-iron skillet. Sauté the ginger and garlic for 30 seconds. Then, add the sliced onions. Sauté until the onions are translucent. Next, add the okra. Cook on medium to high heat, stirring constantly for 2 minutes (medium to high heat will prevent the okra from becoming sticky). Season with salt and pepper. Add 1/4 cup water and continue to cook, stirring often. Cook until the okra is fork-tender, adding another few tablespoons of water as necessary. Finally, add the chili flakes and lemon juice. Taste and adjust seasoning.
Oven-Baked Potato Wedges or Oven-Baked Potato Chips Leek Potato Patties or Tuna or Tuna Potato Patties Easy Swiss Chard Patties or Spinach Potato Patties Roasted Lemon Dill Potatoes or lemon rosemary roast potatoes, skinny mashed potatoes Baked carrot sticks or Baked butternut squash sticks.
Frequently asked questions
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