Purple Okra with Sweet Corn and Tomatoes Stir Fry

Summer exists in its own time warp it seems, how do longer days make a shorter season anyway?  This August, I am trying hard to stay present, savor every ray of warm sunshine, and not jump ahead mentally from summer to winter (there’s still fall to look forward to!).

Speaking of savor, there are still so many awesome summer vegetables to be had, like OKRA.  I like them every which way they come and in all its slimy goodness … yummm! I know the sliminess can be a turn off to some, which brings me to this most super summery summer recipe of all time (well, maybe second to the chipotle corn soup): Purple Okra, Sweet Corn, and Tomatoes Stir Fry.IMG_1180

For the anti-slim crowd, purple okra is “drier” than its greener siblings and the acidity in the tomatoes reduces the sliminess of okra tremendously.  Give it a try!  For my vegetarian friends, this dish can definitely be made without the chicken, just skip chicken + flour and add seasoning (Worcestershire sauce, sugar, red pepper flakes) to Step 5.


INGREDIENTS (4 Servings):

1 Onion Chopped
3 Cloves Garlic Sliced
Ginger, Grated 1 – 2 tsp, adjust to your liking
1 Pound Purple Okra Cut into 1 inch pieces
4 Medium Tomatoes Chopped
1 Ear Corn De-kernelled
1 Chicken Breast Boneless & Skinless, Cubed
Worcestershire Sauce 2 Tablespoons, Split
Sugar 2 tsp
Red pepper flakes 2 tsp (adjust to your liking)
Soy Sauce To taste


  • Toss cubed chicken with 1 tablespoon Worcestershire sauce, sugar, red pepper flakes, and a light coating of flour
  • Using medium – high heat, pan fry onions, garlic, and grated ginger until onions are translucent, about 2 – 3 minutes. Set aside
  • Use the same heated pan, add another ½ tablespoon of oil and pan fry the chicken until it is almost cooked through. Set aside
  • Panfry okra until slightly browned, about 2 minutes. Add corn, toss for another minute
  • Add onions / garlic / ginger mixture from step 2 to the okra / corn mixture, toss. Then add tomatoes until heated through
  • Add chicken to vegetable mixture until cooked through, season with soy sauce and rest of Worcestershire sauce. Serve hot with rice

NOTE: Purple okra turns green after being cooked!


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