Cambodian okra and corn stew—it’s like a warm hug in a bowl. Growing up, I remember visiting my oldest sister Cindy and watching her hands slicing fresh okra and shucking the corn. This dish wasn’t something she made every day, but when she did, i was so excited. The savory broth, tender vegetables, and hint of natural sweetness from the corn made it one of my favorites.
With my own family, this comforting stew is perfect for chilly evenings, when you want something hearty and satisfying. It’s a recipe I treasure, blending the flavors of being back home in Cambodia, with the love and care I learned from Cindy. Whether you’re looking to explore Cambodian cuisine or craving a wholesome, belly-warming meal, this okra and corn stew is sure to delight your taste buds and bring a little piece of my family’s kitchen to yours.
Perfect when served with a nice hot bowl of jasmine rice.
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Ingredients
- Asian/Chinese okra
- Corn on the cob
- Ground Pork
- Diced Garlic
- Chopped green onion
- Brown Sugar
- Ground black pepper
- Fish sauce
- Cilantro to garnish
- Vegetable Oil
See recipe card for quantities.
Instructions
Prep
- Step 1: Finely chop the green onions and set aside.
- Step 2: Peel the okra using a regular vegetable peeler.
- Step 3: Slice the okra into 1-inch pieces, then quarter each piece.
- Step 4: Carefully shave the kernels off the corn cob using a peeler or knife.
Cooking
- Step 1: Warm a medium-sized wok over medium heat and drizzle in some oil.
- Step 2: Sauté the garlic until golden brown and fragrant.
- Step 3: Add the pork to the wok and cook until it begins to brown.
- Step 4: Season the pork with brown sugar, black pepper, and fish sauce, stirring well to combine.
- Step 5: Stir in the corn kernels and mix thoroughly.
- Step 6: Add enough water to create a broth, then simmer the stew over medium-high heat for 3 minutes.
- Step 7: Add the chopped okra and stir gently.
- Step 8: Simmer the stew over medium heat for approximately 3-4 minutes, allowing the flavors to meld.
- Step 9: Stir occasionally to ensure even cooking.
- Step 10: Sprinkle in the chopped green onions on top before serving. Enjoy!
Finally, serve in a small to medium size bowl and garnish with chopped cilantro.
Hint: I love serving this dish in colorful bowls. The colors just pop with deliciousness.
Substitutions
You make this dish vegetarian by not adding the ground pork and replacing the fish sauce with a vegetarian stir fry sauce.
Equipment
Some may want to use a knife to shave off the corn, but I find that using a regular peeler works very well.
Top Tip
Be careful not to overcook the okra, as it can easily become too soft and mushy.
Recipe Card
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Cambodian Okra Stew
- Total Time: 27 minutes
- Yield: 4
Description
This comforting stew is perfect for chilly evenings, when you want something hearty and satisfying. It’s a recipe I treasure, blending the flavors of being back home in Cambodia, with the love and care I learned from Cindy.
Ingredients
1 Asian Okra (1 foot long)
4 Garlic Cloves
8 ounces of Ground Pork
1 Large Ear of Corn
1 /2 Cup Green Onion
2 tablespoon Brown Sugar
1 tablespoon Fish Sauce
¼ cup Cilantro as garnish
2 tablespoon Oil
Instructions
Prep
- Finely chop the green onions and set aside.
- Peel the okra using a regular vegetable peeler.
- Slice the okra into 1-inch pieces, then quarter each piece.
- Carefully shave the kernels off the corn cob using a peeler or knife.
Cooking
- Warm a medium-sized wok over medium heat and drizzle in some oil.
- Heat a medium-sized wok over medium heat. Add oil and sauté the garlic until golden brown and fragrant.
- Add the pork to the wok and cook until it begins to brown.
- Season the pork with brown sugar, black pepper, and fish sauce, stirring well to combine.
- Stir in the corn kernels and mix thoroughly.
- Add enough water to create a broth, then simmer the stew over medium-high heat for 3 minutes.
- Add the chopped okra and stir gently.
- Simmer the stew over low to medium heat for approximately 3-4 minutes, allowing the flavors to meld.
- Stir occasionally to ensure even cooking.
- Sprinkle the chopped green onions on top before serving. Enjoy!
- Prep Time: 15
- Cook Time: 12
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