by Martha Foose

“Okra is often discriminated against because of its very nature,” writes cookbook author Martha Hall Foose. “Soaking the okra and flash-frying thin strips produces a crisp, tender side dish that has none of the offending slime often associated with this delectable vegetable.” This recipe is adapted from her book Screen Doors and Sweet Tea (Clarkson Potter 2008).

Makes 6 servings

1 quart water

1 cup cider vinegar

1 pound small, tender okra pods, trimmed

4 tablespoons vegetable oil

1?2 yellow onion, thinly sliced

1?4 teaspoon red pepper flakes

3 cloves garlic, minced

1 ripe medium tomato, seeded and diced

Combine the water, vinegar and okra in a large bowl. Soak the okra for 1 hour.

Drain and pat the okra dry. Using a sharp knife, cut the okra lengthwise into thin strips.

In a large skillet, heat the oil over high heat. Add the onion and red pepper flakes, and cook, stirring, for 2 minutes or until the onion is soft and golden. Stir in the garlic and cook for about 1 minute more; do not let the garlic darken. Using a slotted spoon, scrape the onions onto a plate and set aside.

Stir-fry the okra in the skillet until tender, 3 to 5 minutes.

Stir in the tomato and onion. Cook and stir for 2 minutes. Serve immediately