Stir-Fried Mustard Seed Okra with Green Chilli, Garlic, Thai Basil & Dill

A dish that celebrates the silkiness of okra when treated gently, lifted by toasted mustard seed, green chilli heat, and a herbaceous finish of Thai basil and dill. It’s fast, soulful, and perfect for a quiet supper with a fur baby curled at your feet.

Simple ingredients but punchy flavours, definitely one to warm the soul..

Okra is such an under used vegetable. Avoided for its ‘sliminess’ all it needs is a good dab and fry to create a magical texture.

vegan recipes, healthy recipes, okra, rice bowl ,sushi bowl, poke bowl, asian inspired, healthy mains

Yield: 2-3

Author: Suze Morrison

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Stir-Fried Mustard Seed Okra with Green Chilli, Garlic, Thai Basil & Dill

Prep time: 20 MinCook time: 12 MinTotal time: 32 Min

A dish that celebrates the silkiness of okra when treated gently, lifted by toasted mustard seed, green chilli heat, and a herbaceous finish of Thai basil and dill. It’s fast, soulful, and perfect for a quiet supper with a fur baby curled at your feet.

Ingredients

• For the rice
• 200g basmati rice
• 400ml water
• ½ tsp salt
• For the stir-fry
• 400g fresh okra, trimmed and sliced lengthways into halves and quarters
• 2 tbsp olive oil
• 1½ tsp black mustard seeds
• 3 cloves garlic, finely sliced
• 1–2 green chillies, finely sliced (to taste)
• 1 small red onion, thinly sliced
• 2 tbsp light soy sauce
• 1 tbsp rice vinegar or lime juice
• 1 tsp sugar or honey
• 1 small bunch Thai basil, leaves picked
• A small handful fresh dill, fronds chopped
• Freshly ground black pepper

Instructions

1. Rinse the basmati until the water runs clear.
2. Add to a saucepan with the water and salt. Bring to the boil, then cover and simmer gently for 10–12 minutes until the rice is tender and fluffy. Turn off the heat and let it steam while you cook the okra.
3. Pat the sliced okra dry with kitchen paper — this is key to keeping it silky rather than sticky.
4. Heat a wide pan or wok over medium-high. Add 1 tbsp of the oil and spread the okra out in a single layer.
5. Let it fry undisturbed for 2–3 minutes until lightly golden underneath, then gently turn and cook another 2–3 minutes. Remove to a plate.
6. Add the remaining oil to the pan. Sprinkle in the mustard seeds — they should start popping and releasing their nutty perfume.
7. Add the garlic, green chilli and onion. Stir-fry for 1–2 minutes until soft, fragrant and just golden.
8. Return the okra to the pan. Add the soy sauce, vinegar (or lime) and sugar.
9. Toss gently so the okra stays whole and glossy, coating in the savoury-sweet glaze.
10. Cook for another 2 minutes until everything is hot and fragrant.
11. Turn off the heat and fold through the Thai basil and dill.
12. They should wilt gently in the residual heat, releasing their green, aniseed-bright aroma.
13. Season with black pepper to taste.
14. Spoon the steaming basmati rice into warm bowls and pile the mustard-seed okra on top, letting the glossy juices soak into the grains.

https://gourmetglow.co.uk/recipes/mustard-seed-okra

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