Stir-Fried Okra with Spices
Yield
4 servingsPrep
10 minCook
17 minReady
27 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
okra
fresh, trimmed and sliced into 1/2 inch rounds |
|
| 1 | cup |
onions
thinly sliced |
|
| 2 | tablespoons |
canola oil
or olive oil |
|
| 1 ½ | teaspoons |
lemon juice
|
|
| ½ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
fennel bulb
ground |
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
kosher salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
okra
fresh, trimmed and sliced into 1/2 inch rounds |
|
| 237 | ml |
onions
thinly sliced |
|
| 3E+1 | ml |
canola oil
or olive oil |
|
| 7.5 | ml |
lemon juice
|
|
| 2.5 | ml |
cumin
ground |
|
| 1.3 | ml |
fennel bulb
ground |
|
| 0.6 | ml |
cayenne pepper
|
|
| 2.5 | ml |
kosher salt
|
|
Directions
Fry okra and onion in oil, stirring occasionally, for 15 minutes. If okra looks dry, add 3 tablespoons water and/or cover the pan during cooking.
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.
Serve over scrambled eggs, a rice pilaf or, American-style, in pita bread with lots of sliced tomatoes.
