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Okra Orange Surprise

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“I created this stir-fry recipe because I love okra and was tired of making the same old recipes. I used baby whole okra, but cut okra would work, too. I am on a very low sodium diet, so use a special salt-less Shoyu, which may be hard to find. Other soy sauce can be substituted, but will greatly increase the amount of sodium. I freeze extra zest whenever I have lemons, and save it to use in recipes like this.”
READY IN:
17mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons vegetable oil (I use olive)
  • 1 (16 ounce) package frozen okra
  • 1 teaspoon prepared grated fresh ginger (bottled)
  • 2 tablespoons japanese sodium-free shoyu (or soy sauce, if you're not on a low sodium diet)
  • 1 teaspoon lemon zest
  • 12 cup orange juice
  • 2 tablespoons honey

Directions

  1. Heat the oil in a frying pan and add the frozen okra. Reduce heat to medium, cover and cook until the okra is thawed. (The thawing okra will add about half a cup of liquid to the pan. If it doesn't, then add some water, if needed.).
  2. Add ginger, lemon zest and Shoyu, stir and cook uncovered until almost dry.
  3. Add orange juice and honey. Stir frequently, turning okra to coat it well. Cook until sauce is reduced and has become sticky. Remove from heat and serve.

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