Recipe by Lianna Banana
I created this stir-fry recipe because I love okra and was tired of making the same old recipes. I used baby whole okra, but cut okra would work, too. I am on a very low sodium diet, so use a special salt-less Shoyu, which may be hard to find. Other soy sauce can be substituted, but will greatly increase the amount of sodium. I freeze extra zest whenever I have lemons, and save it to use in recipes like this.
Top Review by realbirdlady
A nice flavor combination! I used regular soy sauce. I also omitted the honey, although it was plenty sweet with just the orange juice. However, the visual was awful - cooking the okra in the juice mixture gives a brownish color to the entire dish, and the insides from the okra make slimy strings. Also, with mature okra, there aren't quite enough seeds to make it crunchy, but enough that they interrupt the texture of the dish. I'd like to try it with steamed fresh okra, split and seeded, and reducing the sauce separately, just coating the okra at the very end.
- 2 tablespoons vegetable oil (I use olive)
- 1 (16 ounce) package frozen okra
- 1 teaspoon prepared grated fresh ginger (bottled)
- 2 tablespoons japanese sodium-free shoyu (or soy sauce, if you're not on a low sodium diet)
- 1 teaspoon lemon zest
- 1⁄2 cup orange juice
- 2 tablespoons honey
Directions See How It's Made
- Heat the oil in a frying pan and add the frozen okra. Reduce heat to medium, cover and cook until the okra is thawed. (The thawing okra will add about half a cup of liquid to the pan. If it doesn't, then add some water, if needed.).
- Add ginger, lemon zest and Shoyu, stir and cook uncovered until almost dry.
- Add orange juice and honey. Stir frequently, turning okra to coat it well. Cook until sauce is reduced and has become sticky. Remove from heat and serve.