Okra, Corn and Tomatoes Stir Fry

The South Arm Multicultural Community Kitchen made a stir fry vegetable dish to be served with basmati rice.


This Okra, Corn and Tomatoes Stir Fry is Minoo’s favourite okra recipe.


Minoo shared a remedy of drinking okra water which is believed to help lessen diabetes symptoms. Okra water is made by putting sliced okra in warm water and soak them overnight.



  • 4 tablespoons vegetable oil
  • 8 ounces fresh okra, halved lengthwise
  • salt and freshly ground black pepper
  • 1 1/2 cups corn kernels (from 2 large ears)
  • 2 pounds fresh tomatoes, cut into 8 wedges each
  • 2 ounces slab bacon, cut into large dice (optional)
  • 1 medium white onion, thinly sliced
  • 1 large garlic clove, minced
  • extra virgin olive oil for drizzle


Source: South Arm Community Kitchen


img_9835Prep the vegetables.
img_9851Heat a large cast-iron skillet over high heat until very hot and add a tablespoon of vegetable oil.

Cook the okra in the pan in two batches (if needed), turning once, until charred and tender, 3 to 4 minutes per batch depending on the size and freshness of the okra.

Remove to a bowl so that you can reuse the cast-iron skillet.

img_9852Add 1 tablespoon of oil to the cast-iron skillet.

Add corn to the skillet and cook over high heat, stirring occasionally, until lightly charred in spots, about 3 minutes.

Remove to another bowl.

img_9853Pour the remaining tablespoon oil into the skillet over medium-high heat, and when it shimmers, add the bacon (if using). Saute the bacon until it just begins to brown, about 4 minutes, then add the onion and 1/2 teaspoon salt.

Stir continuously for about 2 minutes, allowing the onion to release some moisture, but not letting it brown. Add the garlic and cook for about a minute to let its flavour bloom (do not brown the garlic).

Remove to another bowl.

img_9858Add another tablespoon of oil to the cast-iron skillet.

Add tomatoes to the skillet and cooked until the tomatoes have mostly collapsed. Season with salt and black pepper.

img_9860Return the onion, corn and okra. Season with more salt and pepper if necessary.
img_9862Cover the pot, reduce the heat to medium and simmer for a few minutes.
img_9868Drizzle with olive oil before serving.

Serve with steamed basmati rice.

Leave a Reply