As it turns out, okra is difficult to photograph. Or rather, okra was difficult for me to photograph. I did what I could in order to try to convince your eye that this okra is delicious and worth cooking in your own kitchen. It only takes a few minutes too, which is pretty awesome.
Okra is a staple in the south, although it generally comes chopped and fried. I believe fried okra is one of the tastiest things known to man kind, but this version might be better (it is certainly better for you). It is pretty different from the classic version, but every bit as satisfying. This particular recipe has a salty, slightly sweet marinade and is pretty darn healthy for you too. The tomatoes and onions soak up the marinade to compliment the okra and leave you with a tasty, easy side dish. I recommend eating it plain or poured on top of some rice. If you go the rice route, you may want to double the marinade in order to add more flavor to the rice.
As always, let me know if you make it in the comments below! Or tag me @peppers_peaches and/or use my hashtag #peppersandpeaches on insagram or twitter.
Also, stay tuned for some fun fall recipes coming up! I am in the kitchen working on a sweet treat to send your way! Until next time!
- 12 oz. whole okra
- 1 white onion, coarsely chopped
- 1 tomato, diced
- 1 tbs coconut oil
- ⅓ cup soy sauce
- 1 tsp liquid smoke
- 1 tsp toasted sesame oil
- 1 tbs sriracha
- 1 tbs balsamic vinegar
- ¼ cup brown sugar
- ⅔ minced cloves of garlic
- Place a large skillet on medium high heat. Add coconut oil.
- One oil is hot, add onion and allow to cook for 5 minutes, until onion starts to turn translucent.
- While onion is cooking, combine soy sauce, liquid smoke, sesame oil, sriracha, balsamic vinegar, and garlic on a small mixing bowl. Stir well to combine.
- Add okra, tomatoes, and marinade to the skillet with onions in it. Stir to combine. Allow to cook for 8-10 minutes or until okra is a little tender.
- Pour into a serving dish and eat immediately. Store leftovers in airtight container.