These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Burmese Okra Salad
From Athens Locally Grown
<p>This is a nice change from our usual Southern okra recipes.</p>Source: Amy Mashburn with clarification from the recipe book The Burmese Kitchen (Entered by Chuck and Amy Mashburn)
Serves: 4 servings
Vegetarian!
Ingredients
1/2 lb.
okra should be tender
1 Tbls
toasted sesame seeds Toast sesame seeds in a dry skillet on medium or higher heat. Stirring constantly it should only take a couple of minutes
1 Tbls
crispy fried onions see recipe for Crispy Fried Onions.
1 Tbls
roasted peanuts Peanuts are optional. Break them into pieces to use them.
1/4 teaspoon
seasalt
2 teaspoons
prepared fish sauce
Step by Step Instructions
- Cut the stem end off the okra and drop into boiling water for 2 minutes. Drain okra and let it cool. Cut the okra diagonally about 1/2 inch wide pieces.
- Mix the cut okra with toasted sesame seed, salt, fish sauce, crispy onions, and peanuts(optional). Toss to mix.
- Serve at room temperature.