I learned to appreciate okra when I lived in Singapore. It’s a vegetable I always overlooked, but now  can’t live without. I found a quick stir-fried okra recipe that can be made in a few minutes! Enjoy!
The Taste: 
The ginger, garlic and caramelized onion gave this okra dish an Asian flare. The texture of the dish was nicely balanced between the firm okra and warmed tomato. I recommend using chicken or vegetable broth instead of water, to get some extra flavour. You can also add some garlic powder or chili flakes for another flavour boost.Its about balance . . .
If you have ever cooked okra before, you know it can take on a slimy texture, which is why a lot of people don’t like it. Before you give up on this vegetable try some of my tips to reduce the ‘slime':

  • Leave the okra whole while cooking because as soon as you cut it, the moisture is released.
  • Boil the okra with a few splashes of lime juice.
  • I find, if you cook okra (i.e. in a stir-fry) for longer than 15 minutes, the slime goes away.
  • Pan-fry the okra at a high heat with no oil in the pan. You simply singe each side for about 1 minute and then cook it as you normally would.
Overall Recipe Rating: 3/5 Kiwis