Okra Stir-Fry

Okra Stir-Fry 1





45 (min)


side dish



  • freshly-ground black pepper, to taste
  • 1/4 teaspoon cumin
  • 2 tablespoons ghee or other cooking fat, divided
  • 1 tablespoon freshly-grated ginger
  • 1 pound okra, thinly sliced on the bias
  • 1/2 cup finely chopped onion
  • 1 teaspoon red pepper flakes, or to taste
  • kosher or sea salt, to taste
  • 2 medium sweet potatoes, peeled and cut into 1/4" cubes
  • 1/2 teaspoon turmeric


  • 1Melt the ghee in a wok or large, heavy skillet over medium-high heat.
  • 2Add the potatoes and sprinkle with salt and a few grinds black pepper; reduce the heat to medium and stir-fry until the potatoes begin to soften and the edges begin to turn golden brown, about 5 minutes.
  • 3Add the ginger and onions; continue stir-frying until the onions become soft and golden and the potatoes are almost cooked through, another 3 to 5 minutes.
  • 4Add turmeric, cumin, red pepper flakes and the remaining tablespoon of ghee and continue cooking for another 30 seconds.
  • 5Add the okra and stir-fry for 3 to 5 additional minutes, or until the okra is tender-crisp. Season to taste with salt and pepper, as necessary, and serve immediately.Nutrition (per serving): 102 calories, 4g total fat, 10.2mg cholesterol, 31.3mg sodium, 406.1mg potassium, 15.6g carbohydrates, 4g fiber, 3.3g sugar, 2.4g protein