Okra, that seasonal summer vegetable that many love to hate. But, cooked properly it is definitely worth eating. While the origin of okra is often disputed, it grows well in a wide variety of warm climates. It is adaptable to both humid & dry conditions and is largely unaffected by pests and disease.
Okra is a member of the Mallow family, related to cotton, hibiscus and hollyhocks. An upright plant with hibiscus-like flowers gives okra an ornamental value as well.
Probably the most unusual feature that this vegetable has is the gummy, gelatinous substance released from its pods when cooked. The thickening agent makes it a popular ingredient in gumbos and soups. But, there’s much more to okra than soups and stews. Roasting at a high temperature will turn it into crispy, flavorful okra fries.
Since it pairs well with most any meat or seafood, I decided to make some braised beef short ribs with stir-fried okra and Jasmine rice.
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- 900 grams boneless beef short ribs
- 4 cloves garlic, chopped
- 1 cup gingerale
- 1 tsp pepper
- 2 Tbsp soy sauce
- 1 tsp salt
- 1/2 cup brown sugar
- 1/2 cup vinegar
- 650 grams fresh okra pods, cut cross ways into circles
- 2-3 Tbsp oil
- salt to taste
Ingredients
Short Rib Marinade
Okra
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- Preheat oven to 300 F. In a Dutch oven, place all short rib ingredients. Bring to a boil, cover & place in oven for at least 1 1/2 hours or until meat is VERY tender. Stir periodically, adding more water if needed. If preferred, skim off excess oil before serving.
- In a large saucepan, add oil; when oil is hot add okra & stir-fry for about 8-10 minutes. Okra should be tender but NOT mushy.