Best 3 Chef Kirans Okra Stir Fry Recipes

**Dive into a delightful culinary journey with our okra stir-fry recipes, a vibrant explosion of flavors that will tantalize your taste buds.**

From the classic South Indian rendition to a unique Korean-inspired twist, these recipes showcase the versatility of okra and its ability to blend harmoniously with various cuisines. Embark on a flavor adventure as you explore the zesty tang of tamarind, the warmth of aromatic spices, and the subtle smokiness of roasted coconut. Each recipe offers a distinct experience, catering to diverse palates and culinary preferences. Whether you're a seasoned home cook or just starting your culinary exploration, these okra stir-fry recipes promise an easy-to-follow guide and an unforgettable dining experience.

Let's cook with our recipes!

STIR FRIED OKRA

Stir Fried Okra image

Make and share this Stir Fried Okra recipe from Food.com.

Provided by katybugkaren

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons canola oil
1 lb fresh okra, sliced
1 large onion, finely chopped
1 large green bell pepper, finely chopped
1 cup celery, finely chopped
1/4 teaspoon seasoning salt
1/2 teaspoon thyme

Steps:

Heat oil in large skillet or wok.
Add okra and all other ingredients.
Stir-fry for 8-10 minutes or until okra is tender crisp.

Nutrition Facts : Calories 103.8, Fat 7.2, SaturatedFat 0.6, Sodium 21.1, Carbohydrate 9.6, Fiber 3.5, Sugar 2.9, Protein 2.1

B.J. DENNIS'S OKRA STIR-FRY WITH RICE

B.J. Dennis's Okra Stir-Fry With Rice image

Limpin' Susan is often called the wife of Hoppin' John, the pilau of peas and rice that Gullah cooks have made for generations in the South Carolina Sea Islands and Lowcountry, and that is also common in the Caribbean. Like Hoppin' John, the dish takes many forms depending on whose kitchen you grew up in. Some recipes start with fried bacon and end with washed long-grain rice, onions and okra steaming over simmering water for 45 minutes. Others call for simmering everything in chicken stock, or mixing chicken broth and cornstarch, then mixing the broth into cooked rice. B.J. Dennis, a Charleston chef, likes his Limpin' Susan more like a dry stir-fry, akin to what one might eat in Trinidad. The rice is cooked ahead of time, so liquid is fully absorbed and the grains remain distinct. This recipe is vegetarian, although Mr. Dennis likes to toss in a handful of chopped shrimp when the onions are softening.

Provided by Kim Severson

Categories dinner, weekday, grains and rice, main course, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup cooking oil (coconut oil works well, but any neutral oil will do), plus more if needed
2 cups sliced fresh okra (1/2 pound), about 1/2-inch thick
1/2 cup finely chopped onions
2 teaspoons minced fresh garlic
1 teaspoon minced fresh ginger
1 to 3 fresh hot peppers, such as bird's eye or habanero, added to taste
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked long-grain non-aromatic rice, such as Carolina Gold (about 3/4 cups uncooked; leftover rice is good)

Steps:

Pour oil into an 8-inch skillet, adding more, if needed, to make sure it coats the entire bottom of the pan. Heat over medium to medium-high heat and add the okra. Cook, stirring occasionally, until okra is slightly browned and tender, about 4 minutes. Cover to allow okra to steam for a bit, until tender, about 1 to 4 minutes more.
Add everything else but the rice and cook for 2 minutes more, stirring frequently. Increase heat to high and add rice, stirring gently but constantly for about 2 minutes. If you want the rice to brown. like fried rice, you can cook the mixture longer. Taste frequently, and add more seasoning and oil throughout the process as needed. Serve hot.

Nutrition Facts : @context http, Calories 686, UnsaturatedFat 13 grams, Carbohydrate 125 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 299 milligrams, Sugar 3 grams, TransFat 0 grams

OKRA STIR-FRY

Okra Stir-Fry image

A fusion of the deep south and asia! I do not remember where I got it from but the taste works well (at least for me). My japanese mom-in-law loves it!

Provided by SOG1677

Categories Vegetable

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb boneless chicken, cut into cubes
1/2 red bell pepper, cut into cubes
1/2 green bell pepper, cut into cubes
soy sauce, as needed
minced ginger, as needed
balsamic vinegar (a splash)
1 lb fresh okra pods
curry powder, to taste

Steps:

Marinate the chicken and peppers in the soy sauce, minced ginger, and balsamic vinegar.
Cut the heads and tails off the okra and cut into 1/4 inch rounds.
Dump them in a bowl and don't season them!
Stir-fry the chicken until about 2/3 done, pull chicken out and set aside.
Add oil, then the okra.
Stir like crazy.
Your goal is little green things that look like they are trying to be a nice golden brown.
If you cook the okra just right, it is great. Under or over-cook it, it is great.
Throw the chicken back in and stir.
Add the peppers.
Toss in about a teaspoon of curry powder for fun.
Serve over rice or with mashed potatoes.

Nutrition Facts : Calories 164.8, Fat 8.7, SaturatedFat 2.5, Cholesterol 42.6, Sodium 49.9, Carbohydrate 9.6, Fiber 4.2, Sugar 2.3, Protein 13.1

Tips:

Choose tender okra: Select young, tender okra pods that are firm and have a deep green color. Avoid okra that is woody or has blemishes.
Soak the okra: Soaking the okra in water for 30 minutes before cooking helps to reduce its sliminess.
Use a hot pan: A hot pan helps to sear the okra and prevent it from becoming slimy.
Don't overcrowd the pan: Cooking the okra in batches prevents it from steaming and becoming soggy.
Season to taste: Adjust the amount of salt, pepper, and other seasonings to your liking.
Serve immediately: Okra is best served immediately after cooking, while it is still hot and crispy.

Conclusion:

Chef Kiran's Okra Stir-Fry is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The okra is cooked until crispy and tender, and the combination of spices and herbs gives it a flavorful and aromatic taste. This dish is a great way to enjoy okra, and it can be served as a side dish or main course.