I adapted a Chinese stirfry technique and added Dry Jerk Seasoning (see recipe below) for a Jamaican flavor. Cut one large (2 bulb) shallot into ¼ inch lengthwise slices. Separate, cut one red bell pepper into ¼ inch-lengthwise strips, removing seeds. Cut about 6 fresh large okra on a diagonal into ¼ inch slices. Set aside both the bell pepper and okra. Heat a large wok, add 1 Tbsp neutral vegetable oil, and then when shimmering, add the sliced shallot. Sauté on medium-high heat until fragrant, then add the okra and bell pepper, and add ½ tsp Dry Jerk Seasoning. Saute on medium-high heat until partially cooked. Add ¼ cup chicken broth (or vegetable broth if making vegetarian), cover, reduce to a simmer, and let cook until veggies are cooked but okra is still bright green (about 3 mins). Serve as a side dish. (Jan. 2017)
Dry Jerk Seasoning: Combine 1 Tbsp each onion flakes and onion powder; 2 tsp each dried thyme, salt, sugar, and dried chives; 1 ½ tsp cayenne pepper; 1 tsp each allspice and black pepper; and ¼ tsp nutmeg and cinnamon. Store in a tightly closed glass jar. Seasoning recipe from Helen Willinsky’s Jerk from Jamaica cookbook.
Cooking Adventures 