VegBox Recipes

Okra and Tomato

This recipe was sent in to us by Sue C in Fiji. Sue says:

"This is a favourite recipe which goes well with curries, Chinese dishes, and at room temperature it's great with cold cuts. Cooked this way the okra does not go slimy!"
 
 

Ingredients

Okra
Half the okra's weight in tomatoes
Dark soy sauce (wheat free if you can)
Olive oil
Salt and freshly ground black pepper
 

Method

  • Wipe (don't wash) the okra with paper towel, if dirty - it is usually very clean as it is a vine.
  • Weigh the okra you wish to use. Top and tail and cut into 2cm pieces.
  • Weigh half that amount of fresh tomatoes, and quarter them.
  • Heat a wok or frying pan and add plenty of oil.
  • When it is really hot stir-fry the okra to cover with oil.
  • Lower the heat and add the tomatoes together with a goodly dash of soy sauce.
  • Salt lightly and mix together well.
  • Cover with a tight lid and leave to cook, stirring every now and then, until the okra is cooked but holds it's shape well.
 

Time From Cupboard-To-Table

20 minutes
 

Notes & Variations on Okra and Tomato

 
 
 

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