If you like Okra, but don't like the stringy consistency when cooked, just slice and saute in a little oil until lightly brown. This will seal it, and then you can add other ingredients and it will not be "slippery". I add onions and green peppers with my okra as I saute it, and, sometimes, add tomatoes and heat through before serving.
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Funny footnote: We have not always been from the south, and were introduced to Okra when we moved here. A coworker of my husband's told him about Fried Okra and how to fix it. We got the okra and he sliced it as instructed. . .then decided that he should have washed it. So he proceeded to do just that. If you know anything about Okra, you will certainly see the humor in this story.
If you like Okra, but don't like the stringy consistency when cooked, just slice and saute in a little oil until lightly brown. This will seal it, and then you can add other ingredients and it will not be "slippery". I add onions and green peppers with my okra as I saute it, and, sometimes, add tomatoes and heat through before serving.
