STIR FRIED OKRA
Max Kelly
Working in batches ensures okra that's golden and tender, not soft and slimy.
Ingredients
4 Servings
½ cup vegetable oil
2 large shallots, thinly sliced
4 garlic cloves, thinly sliced
1 serrano chile, thinly sliced
2 tablespoons finely chopped peeled ginger
1 pound fresh okra, halved lengthwise, quartered if large
Kosher salt, freshly ground pepper
2 tablespoons fresh lime juice
Lime wedges (for serving)
Step 1
Heat 1/4 cup oil in a large skillet over medium-high heat. Cook 1 shallot, 2 garlic cloves, 1/2 chile, and 1 Tbsp. ginger, stirring, 30 seconds. Add half of okra and cook, tossing occasionally, until tender and golden brown, about 4 minutes; season with salt and pepper and transfer to a plate. Repeat with remaining oil, shallot, garlic, chile, ginger, and okra, returning first batch to skillet when second batch has finished cooking.
Step 2
Add lime juice and toss to combine.
Step 3
Serve with lime wedges for squeezing over.
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