Okra-Shallot Stir-Fry

Preparation info
  • Serves


    • Difficulty


Appears in

By Naomi Duguid

Published 2012

  • About

Okra is widely available in Burma, a reminder that the nation borders on Bangladesh and India, where okra is a common and much appreciated vegetable.

This is a quick pan-fry of chopped okra and shallots. Because it’s cut small, the okra gets crispy at the edges and is quickly cooked. The shallots give a hint of sweet and balance while the ginger and cayenne add a bit of warmth. I like to serve this as a side with beef stew or a hearty soup.