Okra and Tomato Stir-Fry with Coriander

Name: Okra and Tomato Stir-Fry with Coriander
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1 lb (450 g) fresh okra, washed, thoroughly dried, stem caps trimmed, pods left whole (halve any pods longer than 3 inches / 7.5 cm); 3 tbsp (45 ml) extra-virgin olive oil; 1 medium (150 g) yellow onion, halved and thinly sliced; 4 cloves (12 g) garlic cloves, thinly sliced; 3 medium (450 g) ripe tomatoes, cored and cut into ¾-inch (2 cm) chunks; 1 tsp (2 g) ground coriander; ½ tsp (1 g) Aleppo pepper or red pepper flakes (optional); ¾ tsp (4 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste; ½ cup (15 g) fresh coriander (cilantro), leaves and tender stems, roughly chopped; ½ medium lemon, cut into wedges for juicing (about 1 tbsp / 15 ml juice)

From the MyKitchenBank Kitchen

Whole-pod okra is seared in olive oil until golden, then tossed with garlic, ripe tomatoes, ground coriander and a big handful of fresh coriander leaves. Lemon at the end keeps it bright. Serve as a side or with flatbread and rice.

Prep: 15 min
Cook: 18 min
Wait: 20 min
Total: 53 min
Makes: About 4 cups (4 side servings)

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Ingredients

4 servings

1 lb (450 g) fresh okra, washed, thoroughly dried, stem caps trimmed, pods left whole (halve any pods longer than 3 inches / 7.5 cm)
3 tbsp (45 ml) extra-virgin olive oil
1 medium (150 g) yellow onion, halved and thinly sliced
4 cloves (12 g) garlic cloves, thinly sliced
3 medium (450 g) ripe tomatoes, cored and cut into ¾-inch (2 cm) chunks
1 tsp (2 g) ground coriander
½ tsp (1 g) Aleppo pepper or red pepper flakes (optional)
¾ tsp (4 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste
½ cup (15 g) fresh coriander (cilantro), leaves and tender stems, roughly chopped
½ medium (0.5 medium) lemon, cut into wedges for juicing (about 1 tbsp / 15 ml juice)

Equipment (4)

12-inch (30 cm) heavy skillet or wok
Wooden spoon or spatula
Sharp knife and cutting board
Clean kitchen towels or paper towels

Steps

Before you start

Wash the okra and dry it completely, then let it air-dry about 20 minutes. Wet okra turns slimy in the pan.
Have everything chopped before you turn on the heat; the stir-fry moves quickly.
Use a large 12-inch (30 cm) skillet or wok so the okra sears in a single layer rather than steaming.

1
Dry the okra
- Wash the okra, then pat each pod dry with towels.
- Spread on a clean towel and let air-dry for about 20 minutes.
- Trim off the stem caps without cutting into the pod, and halve any pods longer than 3 inches (7.5 cm).
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Ready when: Pods feel completely dry to the touch
Tip: Don't slice into the seed cavity; keeping it closed limits sliminess.
2
Prep the vegetables
- Slice the onion and garlic, chop the tomatoes into ¾-inch (2 cm) chunks, chop the fresh coriander, and cut the lemon.
- Keep the garlic and tomatoes separate from the onion.
3
Sear the okra
- Heat 2 tbsp (30 ml) olive oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers, about 1 minute.
- Add the okra in a single layer.
- Cook, stirring only every 1 to 2 minutes, for 6 to 7 minutes.
- Sprinkle with ¼ tsp of the salt.
- Transfer to a plate.
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Ready when: Pods are bright green with golden-brown spots and slightly tender when pierced with a knife tip
Tip: Work in two batches if the pods don't fit in one layer; crowding steams them.
4
Soften the onion
- Reduce the heat to medium.
- Add the remaining 1 tbsp (15 ml) olive oil and the onion with a pinch of salt.
- Cook, stirring often, for 4 to 5 minutes.
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Ready when: Onion is soft, translucent and just starting to turn golden at the edges
5
Bloom the spices
- Add the garlic, ground coriander and chili flakes, if using.
- Stir constantly for 30 to 45 seconds.
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Ready when: Garlic smells fragrant and is pale gold, not brown
Tip: Burnt garlic turns bitter; lift the pan off the heat if it colors too fast.
6
Cook the tomatoes
- Add the tomatoes and ¼ tsp salt.
- Increase the heat to medium-high and cook, stirring occasionally, for 4 to 5 minutes.
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Ready when: Tomatoes have softened and released juice, which has thickened into a loose sauce
7
Return the okra
- Return the okra and any juices to the pan.
- Gently fold and cook for 2 to 3 minutes, just to heat through and coat the pods in sauce.
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Ready when: Okra is tender but still holds its shape, and the sauce clings to the pods
Tip: Fold gently and don't over-stir; too much stirring and cooking makes okra slimy.
8
Finish and serve
- Remove from the heat.
- Stir in the fresh coriander and 1 tbsp (15 ml) lemon juice.
- Season with black pepper and more salt to taste.
- Serve warm or at room temperature.
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Ready when: Bright, lemony aroma and vivid green herbs
Tip: Add the herbs and lemon off the heat so they stay fresh and green.

Good to know

Tips

Dry okra thoroughly and avoid stirring constantly; this is the key to a golden, non-slimy result.
Choose small, firm pods about 3 inches (7.5 cm) long; large pods are woody.
Leave the stems uncut into the pod and don't cover the pan, so steam doesn't build up.
Serve with rice, warm flatbread, or yogurt to balance the acidity.

Make ahead

"Dry, trim and slice the okra, onion, garlic and tomatoes up to 1 day ahead and refrigerate separately. The finished dish is also good at room temperature, so you can cook it 2 hours ahead."

Storage & reheating

"Room temperature up to 2 hours. Refrigerate in an airtight container up to 3 days. Reheat in a skillet over medium heat for 3 to 4 minutes, adding a splash of water if dry. Freezing isn't recommended as the okra turns soft. Add fresh coriander and lemon after reheating."

Substitutions

fresh okra → frozen whole okra. Don't thaw; sear straight from frozen over medium-high heat for 8 to 9 minutes, in batches. It will be softer.
ripe tomatoes → 1 (14.5-oz / 411 g) can diced tomatoes, drained. Use when fresh tomatoes aren't ripe; cook 3 to 4 minutes.
fresh coriander (cilantro) → flat-leaf parsley. Milder, but still fresh and herbal.
lemon → 1 tsp pomegranate molasses. Adds a tangy, Middle Eastern note.