Best Asian Okra Recipe
A quick and flavorful Asian-style okra stir-fry with tender vegetables and umami-rich seaweed. This simple, savory dish is perfect with steamed rice and ready in just 20 minutes!
Servings: -4 servings
Calories: 133kcal
Ingredients
- ½ pound (about 2 cups) fresh okra sliced
- ½ ounce (about 2 tablespoons) dried seaweed (kelp or similar) soaked and sliced
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 medium tomato chopped
- 1 tablespoon vegetarian oyster sauce
- ½ teaspoon ground black pepper
- 2 tablespoons cooking oil
- ¾ cup water
- ½ –1 tablespoon brown sugar to taste (optional)
Instructions
Rehydrate the Seaweed
- Soak the dried seaweed in warm water for 5–10 minutes, or until softened.
- Slice the rehydrated seaweed into thin strips and set aside.
Sauté the Aromatics
- Heat cooking oil in a pan over medium heat.
- Sauté garlic, onion, and tomato until fragrant and the tomato begins to soften.
Add the Seaweed and Okra
- Stir in the sliced seaweed and cook for about 2 minutes to allow it to absorb the flavors.
- Add sliced okra, vegetarian oyster sauce (or liquid aminos), black pepper, and water. Stir well to combine.
Simmer
- Cover the pan and simmer for 3–5 minutes, or until the okra is tender but still slightly crisp.
Finish and Serve
- Taste and adjust seasoning. Add brown sugar if you prefer a hint of sweetness.
- Transfer to a serving platter and enjoy warm with steamed rice.
Notes
- Seaweed is naturally salty, so additional salt is usually not needed.
- You can use kelp, wakame, or similar dried seaweed varieties.
- For a spicy version, add sliced chili or chili flakes while sautéing.
Serving: 1gCalories: 133kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 29mgPotassium: 398mgFiber: 4gSugar: 4gVitamin A: 891IUVitamin C: 27mgCalcium: 91mgIron: 1mg
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