I’ve tried okra a few ways now. My least enjoyable was boiling it, then dipping it in a soy-based sauce. Blech. Slime central. I saw this recipe for steaming it and was intrigued — perhaps a gentler form of cooking would cut down on the slime?
It definitely did!
The original recipe calls for matchsticks of fresh ginger root to be tossed with the green onions and the okra at the end of cooking. I don’t care for the texture of ginger matchsticks without cooking it, so I just grated the ginger over the okra and green onions.
- 1 lb. whole okra
- 1 tsp. canola oil
- 1 bunch green onions, chopped
- Juice of 1 lime
- 2″ piece of fresh ginger root, grated
- Salt, to taste
- Heat about 2″ of water in a pot until boiling. Place a steamer basket in the bot, then put the okra in the steamer basket and cover the pot. Steam the okra for 7 minutes.
- While the okra is cooking, heat the oil in a skillet. When hot, add the green onions and saute for 2 minutes.
- When the okra is finished steaming, set aside in a bowl. Toss with the sauteed green onions, grated ginger and lime juice. Add salt to taste and serve immediately.
I really loved the zing from the fresh lime juice and the spiciness of the ginger. The slime factor was definitely cut down, but there was still a bit there. Oddly enough, I didn’t mind it so much, as it allowed the green onions to stick to the okra more.