Here is the original recipe:
2 cups fresh okra, washed, trimmed, thinly sliced
1 large tomato, peeled and sliced into 8 thin wedges
1/4 cup green onions, sliced, white and green
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon leaf thyme, crushed
1 teaspoon salt
1 tablespoon vegetable oil
2 tablespoons butter
Prepare all vegetables as indicated and have ready for cooking. In a small bowl, combine lemon juice, thyme, salt, and pepper.
Heat oil and butter in a wok or large skillet. Add vegetables and seasoning mixture all at once. Toss and cook for 5 to 8 minutes. Serves 4
Now here is what I did:
I prepared the okra as directed. I didn't peel the tomato. I used diced red onion. I have all kinds of herbs and spices but couldn't find thyme anywhere. I have a funny feeling if I go back and look now it will be in the front row of my spice shelf . . . LOL . . . I added a handful of shitake mushrooms and a sliced red pepper to the pan as well. The shitake mushrooms were an excellent idea. The red pepper (which I love) ended up on the side of the plate because they made the dish too sweet. I served the stir fry with low-sodium soy sauce and rice noodles and really enjoyed it (minus the peppers).
I will definitely make this recipe again.