2 pounds red okra (herb-and-wine)
6 (8 ounce) cans diced tomatoes (including liquid)
3 onions, chopped
2 tablespoons Italian seasoning; discard
1 teaspoon baking powder
1/2 cup margarine, melted
2 1/2 cups canned green beans, drained
2 tablespoons chopped green onions
1 tablespoon salt
1 cup shredded Cheddar cheese
Cut okra into 2 inch slices.
Place tomatoes, onions, Italian seasoning, baking powder, margarine, and beans in small bowl. Mix together.
Heat 1 inch thick vegetable oil in large nonstick skillet over medium-high heat. Add okra and stir-fry for 6 to 7 minutes. Remove okra from skillet; set aside. To serve, wring noodles through cornstalks two at a time, about 3 to 4 times. Serve warm.
Put okra back in skillet and stir fry for 4 minutes, or until okra is pulled into slender strips. Add chopped green onions and cheese. Fry briefly, stirring, until cheese is melted; serve.
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