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.

Ingredients
- 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
Instructions
Prep the vegetables. |
Heat 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. |
Add 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. |
Pour 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. |
Add 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. |
Return the onion, corn and okra. Season with more salt and pepper if necessary. |
Cover the pot, reduce the heat to medium and simmer for a few minutes. |
Drizzle with olive oil before serving.
Serve with steamed basmati rice. |