O quiabo refogado é um prato típico da culinária brasileira, especialmente presente na comida mineira e nordestina. Rico em fibras, vitaminas e com um sabor único, o quiabo pode dividir opiniões, principalmente por causa da famosa “baba”. Mas, com a técnica certa, é possível preparar um quiabo sequinho, saboroso e irresistível. Aprenda a seguir como fazer um delicioso Braised okra!
Ingredients
- 500 g fresh okra
- 2 tablespoons of oil (or olive oil)
- 1 medium onion, chopped
- 2 cloves of garlic, chopped or crushed
- Juice of 1 lemon (or 2 tablespoons vinegar)
- Salt to taste
- Black pepper to taste (optional)
Preparation:
1. Wash and dry the okra well.
Wash the okra under running water and then dry it well with a clean cloth or paper towel. This step is essential to prevent it from releasing too much slime during cooking.
2. Cut the okra
Cut the okra into slices of approximately 1 cm. If you prefer, remove the ends before cutting.
3. Sauté without stirring too much
In a large skillet or saucepan, heat the oil over medium heat. Add the okra and let it brown for a few minutes, without stirring constantly. This helps to seal the pieces and reduce the slime.
4. Add the seasonings
When the okra starts to brown, add the onion and garlic. Mix carefully and let it sauté until everything is well cooked and golden.
5. Season and finish
Add the lemon juice or vinegar, salt and pepper to taste. Mix gently and cook for 2 more minutes, just to enhance the flavors.
6. Serve hot
Sautéed okra is a great side dish for rice, beans, beef stew or chicken.
Tips for a Slime-Free Okra
- Drying the okra well before cutting is essential.
- Avoid stirring too much while sautéing.
- Using acidic ingredients (such as lemon or vinegar) helps reduce drooling.
- Sautéing over high heat is also a good strategy to keep it dry.
Changes
- Add chopped tomato and pepper for a more colorful stew.
- Try with bacon or sausage for a smoky touch.
- For a richer vegetarian version, add grilled tofu cubes.
