Okra...ask somebody if they like it and you will always hear about the slime. I found a way to make it that is quick, easy, and slime-free delicious! Even my neighbor likes it.
Fresh okra, however much: wash it well and dry it off. If you want, cut off the top stem end. You can leave it on, up to you. It is important to do this right before cooking. Not ahead of time!
Heat peanut oil on high in a skillet, just enough to barely cover the bottom of the skillet. Peanut oil can withstand high temps without burning. Place the dry okra in skillet, one layer, don't crowd it, stirring to turn it or just shake the skillet. NO LID. Cook for maybe 3-5 minutes on high. This is like a stir fry. Don't overcook. When you think it's almost done, remove it! Otherwise it'll overcook. Drain on a paper towel. Salt and pepper to taste. No slime and very tasty!
The key to this is to do it fast. Don't let the okra sit after cutting the stem off. And hot hot hot. Cook it uncovered, no steam. I do use a spatter screen.
No kidding, my friend and her son said "eewww" when I asked them about okra. Invited them over for dinner and made this for the first time. Offered her one right out of the skillet, she had this very doubtful look on her face and her son looked thankful he wasn't the test Guinea pig. She took a small bite, got this very surprised look, and said, "OMG! That's delicious!" Now when I make it, I make extra and take her a plate.
Last night, after the okra was cooked and the skillet was still hot, I cut up some chicken (like tenders size), asparagus and a lonely mushroom that was hiding in the fridge, and dropped it in the skillet, covered and turned it down to med high, salt, pepper, a little garlic powder. After plating, grated a little Romano cheese on top. A complete nutritious, one skillet meal in about 15 mins. Afterwards, I thought about adding small tomatoes, whole. Next time. This is a good way to use up those fresh veggies that are about to go bad.
Fresh okra, however much: wash it well and dry it off. If you want, cut off the top stem end. You can leave it on, up to you. It is important to do this right before cooking. Not ahead of time!
Heat peanut oil on high in a skillet, just enough to barely cover the bottom of the skillet. Peanut oil can withstand high temps without burning. Place the dry okra in skillet, one layer, don't crowd it, stirring to turn it or just shake the skillet. NO LID. Cook for maybe 3-5 minutes on high. This is like a stir fry. Don't overcook. When you think it's almost done, remove it! Otherwise it'll overcook. Drain on a paper towel. Salt and pepper to taste. No slime and very tasty!
The key to this is to do it fast. Don't let the okra sit after cutting the stem off. And hot hot hot. Cook it uncovered, no steam. I do use a spatter screen.
No kidding, my friend and her son said "eewww" when I asked them about okra. Invited them over for dinner and made this for the first time. Offered her one right out of the skillet, she had this very doubtful look on her face and her son looked thankful he wasn't the test Guinea pig. She took a small bite, got this very surprised look, and said, "OMG! That's delicious!" Now when I make it, I make extra and take her a plate.
Last night, after the okra was cooked and the skillet was still hot, I cut up some chicken (like tenders size), asparagus and a lonely mushroom that was hiding in the fridge, and dropped it in the skillet, covered and turned it down to med high, salt, pepper, a little garlic powder. After plating, grated a little Romano cheese on top. A complete nutritious, one skillet meal in about 15 mins. Afterwards, I thought about adding small tomatoes, whole. Next time. This is a good way to use up those fresh veggies that are about to go bad.
