Sweet and Sour Okra
May Louisiana grandmother always eat her boiled okra hot, with a tangy
vinaigrette dressing drizzled over it. This dish gives much the same
flavor. She liked to have hers with smothered pork chops., and that
would be a good partner for this, but I also think this preparation
goes extremely well with fish, baked, grilled, or breaded and pan
fried. Also, it is fast and simple cooking recipes.
Makes about 6 servings
3 tablespoons mild vegetable oil, preferably peanut
1 ½ pound smallest okra, stems trimmed to about 1/8 inch
½ cup water
3 tablespoons cider vinegar
2 tablespoons sugar
2 tablespoons chopped fresh oregano
Salt and freshly ground black pepper to taste
Heat the oil in a large heavy skillet or
wok over medium heat.
Add the orkra and cook, stirring, until
just tender, 2 to 3 minutes.
Add the water and vinegar and simmer,
covered, until the okra is quite tender but not soft, 10 to 12 minutes.
Stir in the sugar and tarragon and boil
the mixture hard until it reduces to about ¼ cup, 1 to 2 minutes.
Season well with salt and pepper.
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