The sweet flavor of okra works well in this stir fry recipe, it's fusion cooking at its best. It's a little bit country, a little bit Asian, a little bit South Asian. You might call it an Okrahoma Stir Fry. It's a beautiful dish with red and green peppers and okra.
Many people say they don't like okra because of the slimy mucilage it contains. But okra is marvelous when stir fried dry and perfectly cooked. However, you have to ensure you start with okra that is dry. Do not wash the okra and cut it or fry it while it is wet. If you want to rinse the okra, do it at the point when you start marinating the chicken and peppers. Ensure the okra is dry before you stir-fry. If not, it will produce its mucus-like fluid and the dish will be a bit slimy (although still palatable).
For the easiest procedure, it's best to have two stir fry pans and two burners. Otherwise, you'll need to clean your stir fry pan after partially cooking the chicken, use it to stir-fry the okra, and then return the chicken to the pan to finish cooking.
- Marinate the chicken and peppers in the soy sauce, minced ginger, and balsamic vinegar for 1 to 4 hours.
- Start with fresh okra pods that are completely dry. Cut the tops and bottoms off the okra and cut them into 1/4 inch rounds. Place them in a bowl and don't season them or allow them to get wet.
- Stir-fry the chicken until it is about two-thirds of the way done, pull it from the heat and save it while you fry the okra.
- Add oil to pan and then the okra. Stir constantly, aiming to achieve okra that is green but turning a golden brown. You do not want to over-cook or under-cook the okra. When it is turning golden brown, now you will add the other ingredients.
- Add the chicken and stir. Add the peppers and stir.
- Add the curry powder.
- Continue to stir fry until the chicken is completely cooked.
- Serve over rice or with mashed potatoes.