Okra Sizzle

Okra is a versatile vegetable when you know how to cook them. It can be boiled, grilled, roasted, baked, sautéed, made into tempura, or sliced thinly and fried. This sautéed whole okra sizzle with cinnamon sesame oil and soy sauce is a simple, quick-to-make starter that allows the natural, earthy okra flavor to come through. In addition, the quick sauté method gives a crisp, tender texture to the Okra.

Most people I have shared this recipe initially get a pleasant surprise to the taste of sizzled Okra. Many of my friends make them regularly at home; even the kids enjoy them as a starter. I am sure you will go “mmm” with the first bite of sizzled Okra without any exception. The reason people dislike Okra or hesitate even to try it is the “slim factor.” When you cook them whole, there are no releases of mucilage, so the Okra remains crunchy.

I remember as a kid, when mum fry Okra with a good coating of breading on, it disappears instantly once on the table. We’ll have to save that one for another time. Nowadays, I love it either way myself. Of course, this is much easier. I am sure you’ll enjoy it once you decide to give it a try. And, have no worries about the stuff that turns some folks off of Okra, you know, the “slimy” part. 

Have no fear, this okra sizzle will undoubtedly inspire you to taste it. 

Ready to give our pan-sizzled Okra a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking

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