Stirfried Okra with Bacon (or not!)

Stirfried Okra

Don’t like okra? Think it’s slimy? This is a great dish to disabuse you of those notions – hard to believe, but it’s a dish our children invariably devour to the last fought-over bit. This often makes up part of our favorite quick dinner: “Chinese Eggs & Bacon“. The bacon can be left out, although it adds a lot to the dish. If I don’t have it on hand, I use a bit of bacon fat to stirfry, or you can use vegetable oil.


  • 4 slices bacon (I prefer Niman Ranch uncured bacon)
  • 1 lb okra (fresh is best, but frozen will do in a pinch)
  • 2 cloves garlic cloves, minced
  • 1/2 tsp salt (more if you are omitting the bacon)
  • 1 T Shaoxing cooking wine or dry sherry


  1. Cut the bacon into large dice, then while you prepare the rest of the ingredients, cook it slowly until crisp, remove to a paper towel to drain. Pour off most of the accumulated fat (I save it for cooking), leaving 1 T in the wok.
  2. Meanwhile, remove the tops and tails of the okra, and cut it horizontally into 1/2″ slices or roll-cut.
  3. In the remaining fat, stirfry the okra until softened and slightly browned.
  4. Add the garlic and salt, stirfry quickly to mix.
  5. Add the wine, stirfry quickly until the wine evaporates, then return the bacon to the okra and stir just to mix.

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