Zesty Stir-Fried Okra

Cast iron cooking is as popular now as it was centuries ago. As in the past, today’s cooks have discovered that cast iron skillets, griddles, pots, pans, Dutch ovens and other types of cast iron cookware  are capable of producing an amazing array of delicious, home cooked meals.  We have collected hundreds of recipes over the years and we hope you will use them to create some great cast iron cooking for your family and friends!

Gingerroot is used in this recipe, so be sure to select a root whose skin is smooth. Otherwise it will be dried out. Cut off the outer peel and expose the flesh for the best taste. Okra can be preserved in the freezer for about two months.

Cooking Instructions:

Prep Time: 5 minutes
Cooking Time: 8 minutes
*Makes about 6 servings

Ingredients:

• 1 ½ pounds of Okra
• 2 tablespoons of olive oil
• 1 teaspoon of yellow mustard seeds
• 2 minced garlic cloves
• 1 teaspoon of grated fresh gingerroot
• 1 sliced onion
• 2 chopped tomatoes
• 1/4 teaspoon of ground cumin
• 1 teaspoon of turmeric
• Salt

Cooking Steps:

A) Cut the Okra into 1/4 inch diagonal slices and discard the ends after washing it.
B) Heat the oil mildly in your cast-iron skillet. Add the mustard seeds. Cook and stir them until they pop.
C) Add the onion, garlic, ginger and Okra and saute for 2 minutes. Stir in the cumin, turmeric, and tomatoes. For about 5 minutes, stir and cook so that the Okra becomes tender.

Nutrition Facts (Per Serving):

Nutrition Facts (Per Serving):
Calories85; Fat 3g; Cholesterol 0mg; Sodium 106mg; Carbohydrate 14g; Protein 3g.

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