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.