Low Sodium Spicy Okra Stir Fry
Bring bold flavors to your table with this Low Sodium Spicy Okra Stir Fry—a vibrant, health-conscious recipe that's packed with spice and veggie goodness! Fresh okra is the star of this dish, complemented by aromatic garlic, ginger, and a kick of red chili flakes, creating a perfectly balanced blend of heat and zest. A touch of turmeric enhances the dish’s rich flavor and vibrant color, while the sweetness of bell peppers and onions adds a satisfying contrast. With just 15 minutes of prep and 20 minutes of cooking, this quick and easy stir fry is ideal for busy weeknight dinners. Finished with a squeeze of tangy lemon juice and a sprinkle of fresh cilantro, this low sodium option is delicious on its own or paired with steamed rice or quinoa for a hearty meal. Whether you're looking for a flavorful side dish or a light vegetarian main course, this recipe is sure to impress! Perfect keywords include "okra recipe," "spicy stir fry," "low sodium dish," "healthy vegetarian recipes," and "quick dinner ideas."
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Recipe Information
Ingredients
- 500 grams fresh okra
- 2 tablespoons avocado oil (or any neutral cooking oil)
- 3 cloves garlic, finely minced
- 1 teaspoon ginger, finely minced
- 1 teaspoon red chili flakes
- 0.5 teaspoons ground turmeric
- 1 medium onion, thinly sliced
- 1 large bell pepper, thinly sliced
- 1 tablespoon lemon juice
- 0.5 teaspoons ground black pepper
- 1 teaspoon low-sodium soy sauce (optional, for an extra burst of umami)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Wash the okra thoroughly under cold water and pat dry with a paper towel. Trim the stems slightly and cut each okra into 1-inch pieces. Set aside.
In a large skillet or wok, heat the avocado oil over medium heat.
Add the minced garlic and ginger to the oil and sauté for 1 minute until fragrant.
Stir in the red chili flakes and turmeric, cooking for another 30 seconds to release the spices' aroma.
Add the sliced onion and bell pepper to the skillet. Sauté for 3-4 minutes until they begin to soften.
Increase the heat to medium-high and add the okra to the skillet. Stir well to evenly coat the okra in the spice mixture.
Cook the okra for 10-12 minutes, stirring occasionally, until it is tender and slightly caramelized. Avoid over-stirring to prevent a slimy texture.
Drizzle the lemon juice and (if using) low-sodium soy sauce over the okra. Stir gently to combine.
Season with ground black pepper to taste and adjust the spice level by adding more red chili flakes, if desired.
Remove from heat and garnish with freshly chopped cilantro before serving.
Serve hot as a side dish or pair with steamed rice or quinoa for a light main course.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 215 mg | 9% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 18.1 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2068 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
