Heat a bit of oil in a small pan over medium heat. Saute okra for about 3 minutes, until bright green. Add sliced garlic, soy sauce + rice vinegar + cook for a minute more until sauce thickens slightly. Stir in cashews + serve
1-1/2 cups Baby Okra [no larger than 3″, stems + ends trimmed]
1/4 cup Sweet Pepper [sliced thinly]
2 Garlic Cloves [minced]
1 Yellow Summer Squash [peel into paper thin strips with a veggie peeler]
1 cup Brown Rice [medium grain, rinsed + cooked]
1 cup Black Eyed Peas [cooked]
1 Tbs Olive Oil
2 Tbs Water
Salt + Freshly Ground Pepper
1 Lime [juice only from 1/2, 1/2 cut into wedges]
2 Tbs Spicy Sandwich Spread
Stir lime juice into Spicy Sandwich Spread + set aside.
Heat oil in a large skillet over medium high heat. Add okra + saute until beginning to brown, about 3 minutes. Reduce heat to medium. Add peppers + garlic and cook 2 more minutes. Add squash + 2 Tbs water. Cook about 2 minutes, stirring quickly but being careful not to break up the squash ribbons. Season with salt + pepper.
Serve vegetables over rice + black eyed peas with a dollop of spicy sauce. Garnish with a lime wedge.
1/2 lb Okra [no larger than 3″, stems + ends trimmed]
1/2 cup Onion [sliced thinly]
3 Garlic Cloves [minced]
1 Yellow Sweet Pepper [sliced thinly]
1 Tomato [diced]
1 Tbs Olive Oil [or butter]
dash Cajun Spices or Chili Powder
Salt + Freshly Ground Black Pepper
Heat oil to medium high heat in a large skillet. Saute onion and garlic until they begin to soften, about 2 minutes. Add sweet peppers + okra and continue to cook, stirring frequently, until vegetables begin to brown, about 5 minutes. Add tomatoes, a dash of tamari + seasonings. Saute for several minutes until tomatoes are heated through.