there was a discussion here not long ago about using okra in a stir
fry, and i was sent this in an e-mail (actually a pointer to a web
site):

Okrahoma Stir Fry - an Okra Recipe That Uses Stir Fry Cooking
From Rhonda Parkinson,
Your Guide to Chinese Cuisine.

Fusion cooking at its best - the sweet flavor of okra works well in
this stir fry recipe posted on our forum by "Uncle Todd"
INGREDIENTS:

* 1/2 pound boneless chicken, cut into cubes
* 1/2 red bell pepper , cut into cubes
* 1/2 green bell pepper, cut into cubes
* Marinade:
* Soy sauce, as needed
* Minced ginger, as needed
* Splash of balsamic vinegar
* Remaining Ingredients:
* 1 pound fresh okra pods
* Curry Powder, to taste

PREPARATION:
Marinate the chicken and peppers in the soy sauce, minced ginger, and
balsamic vinegar.
Cut the heads and tails off the okra and cut into 1/4 inch rounds.
Dump them in a bowl and don't season them!
Stir-fry the chicken until about 2/3 done, pull and save.

Add oil, then the okra.
The battle is on. Stir like crazy.
Your goal is little green things that look like they are trying to be
a nice golden brown. If you cook the okra just right, it is great.
Under or over-cook it, it is great.
Throw in the chicken, stir like crazy. Add the peppers.
Toss in about a teaspoon of curry powder for fun. Serve over rice or
with mashed potatoes.

i haven't tried this (i don't use chicken in stir-fries much), but
thought it might be of interest here.

<http://chinesefood.about.com/od/vegetablesrecipes/r/okrastirfry.htm?nl=1>

ms. parkinson is not ultra-traditional, but she's fairly reliable from
the recipes i've read. the site has many, many recipes and
techniques. (disclaimer: i am not related to her nor am i ****ing
her.)

your pal,
blake