Stir-Fried Okra with Meat
March 17, 2025
15 Minutes
Medium
Nutritional Information
450 kcal
Calories
30g
Protein
20g
Carbohydrates
28g
Fat
This savory Pork and Okra Stir-Fry is a deliciously simple dish packed with bold flavors and vibrant textures. Tender pork is marinated in soy sauce for a rich umami taste, then stir-fried with fresh okra, spicy chili peppers, and aromatic garlic for a mouthwatering combination. The secret? Rendering fat from the pork to create a flavorful base, ensuring every bite is juicy and full of depth. Crisp-tender okra soaks up the savory spices, while scallions add a fresh finish. Quick to prepare yet bursting with taste, this recipe is perfect for a satisfying weeknight meal. Whether you love okra or are trying it for the first time, this stir-fry will become a favorite—spicy, hearty, and irresistibly delicious!
Ingredients
Main Ingredients
- pork
- okra
Secondary Ingredients
- chili peppers
- garlic
- scallions
Sauce and Seasonings
- salt
- soy sauce
Instructions
0% Complete
1
Step 1
Cut the pork into pieces and separate the fatty and lean parts.
2
Step 2
Prepare the okra.
3
Step 3
Wash and cut the okra into pieces.
4
Step 4
Wash the chili peppers, garlic, and scallions.
5
Step 5
Cut the chili peppers and garlic into pieces.
6
Step 6
Chop the scallions into fine pieces.
7
Step 7
Marinate the lean pork with an appropriate amount of salt and soy sauce for a while to absorb the flavor.
8
Step 8
Heat a pan and add the cut fatty pork to render the oil, which will be used for stir-frying later.
9
Step 9
After rendering the oil, add the lean pork and stir-fry over high heat for a short time.
10
Step 10
Remove the meat from the pan, leaving as much oil as possible in the pan.
11
Step 11
Add the cut chili peppers and garlic to the remaining oil in the pan and stir-fry until fragrant.
12
Step 12
Add the cut okra and stir-fry until it is almost cooked, then add the stir-fried meat and stir-fry evenly. Before serving, add an appropriate amount of salt and scallions.
13
Step 13
The dish is ready.
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