Paleo plan

Pan-Fried Okra

1 tablespoon (15 ml) coconut oil

2 teaspoons (10 ml) minced fresh ginger

2 cloves garlic, peeled and minced

1 pound (454 g) okra, cut in half lengthwise

1 tablespoon (15 ml) coconut aminos

1 teaspoon (5 ml) freshly squeezed lemon juice

Freshly cracked pepper, to taste

1. Heat the coconut oil over high heat in a wok.
2. Sauté the ginger and garlic, and when the garlic begins to brown, add the okra and toss frequently for about 8 minutes.
3. Add the coconut aminos and lemon juice and cook until the liquid is nearly gone.
4. Season with freshly cracked pepper and serve.

NOTES: Keep the okra whole to avoid the slimy texture and to cut down on prep time.

• Dry-brined big bird
• PAD THAI
• PUMPKIN CIDER “LATTE”

This pan-fried okra sears in a hot wok with ginger and garlic, then takes on coconut aminos and lemon juice until the pan is nearly dry. It is crisp-tender, savory, and completely free of the slime okra is famous for. Ready in about 10 minutes.

Pro Tips for Success

• Get the wok properly hot before the oil and ginger go in. High heat sears the okra instead of stewing it.
• Cut the okra in half lengthwise. The exposed cut faces char beautifully and the halves cook faster than rounds.
• Toss the okra frequently for the full 8 minutes so it browns evenly and stays crisp-tender.
• Cook the coconut aminos and lemon juice until the liquid is nearly gone. The glaze clings to the okra instead of pooling in the pan.
• Add the garlic once the ginger is fragrant and watch it closely - garlic browns in seconds and turns bitter.

Frequently Asked Questions

Is pan-fried okra paleo?

It is - just okra, coconut oil, ginger, garlic, coconut aminos, and lemon juice. No breading and no grains.

How do I keep okra from getting slimy?

High heat and constant tossing are the answer. The cut sides char in the hot wok, and cooking the liquid down at the end keeps everything dry.

Can I make this dish ahead of time?

Okra is best fresh and crisp straight from the wok. Leftovers keep for 2-3 days in the fridge but soften as they sit.

Can I use frozen okra?

Yes, though frozen okra releases more moisture. Pat it very dry and give it extra time in the hot wok to drive the water off.

Stav Kogan

Pan-Fried Okra

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Servings: 4 servings

Calories: 75

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 tbsp coconut oil
• 2 tsp minced fresh ginger
• 2 cloves garlic, peeled and minced
• 1 lb okra, cut in half lengthwise
• 1 tbsp coconut aminos
• 1 tsp freshly squeezed lemon juice

Method

 

1. Heat the coconut oil over high heat in a wok.
2. Sauté the ginger and garlic, and when the garlic begins to brown, add the okra and toss frequently for about 8 minutes.
3. Add the coconut aminos and lemon juice and cook until the liquid is nearly gone.
4. Season with freshly cracked pepper and serve.

Nutrition

Calories: 75kcalCarbohydrates: 10gProtein: 2gFat: 4g

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