Okra & Cherry Tomato Stir Fry

Take two classic southern ingredients – okra & pecans – add some tomatoes, Thai basil and tamari and you’ve got yourself a okra & cherry tomato stir fry!




  1. Heat a large skillet over medium-high heat. When it’s good and hot, add a light spritz of cooking spray to the entire surface of the pan. Lower the heat a little and add the okra – putting the cut sides down. You want to sear those first and fast.
  2. Let the slices brown (but take care not to burn). This should take 4-5 minutes. Carefully flip the slices and lightly brown the other side. This will happen faster on this side so watch closely.
  3. Remove the okra from the pan and set aside. Carefully wipe out any remaining oil and put the pan back on the heat. Add a generous splash of vegetable broth or water and add the onions. Sauté until tender, about 5 minutes. Stir in the garlic and cook for an additional minute.
  4. Add the cherry tomatoes and cook for a few minutes – you want them heated through and softened, but not bursting. Now, turn off the heat and stir in the tamara-vinegar mixture and the Thai basil. Stir to coat the veggies.
  5. Divide up some brown rice between 2 deep bowls. Divide the okra mixture between the bowls and top with the toasted pecans and additional Thai basil, if desired. Serve immediately.