Okra Sizzle

Okra is a versatile vegetable when you know how to cook it. 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 shine. The quick sauté method gives the okra a crisp, tender texture.

Most people I have shared this recipe with are pleasantly surprised by the taste of sizzled okra. Many of my friends make it regularly at home; even the kids enjoy it as a starter. I am sure you will go "mmm" with the first bite of sizzled okra without exception. The reason some people dislike okra or hesitate to try it is the "slimy factor." When you cook the pods whole, the mucilage is not released, so the okra remains crunchy.

I remember as a child when my mother fried okra with a good coating of breading on it; it disappeared instantly from the table. We'll have to save that recipe for another time. Nowadays, I love it either way. Of course, this version is much easier. I am sure you'll enjoy it once you decide to give it a try. Have no worries about the texture that turns some folks off okra—you know, the "slimy" part. This okra sizzle will undoubtedly inspire you to taste it. Ready to give our pan-sizzled okra a try? Let's head to the kitchen and get cooking!