Stir-Fried Okra With Corn and Red Chiles Recipe - Los Angeles Times

Ingredients

• 1/4 cup plus 1 tablespoon vegetable oil, divided
• 8 ounces okra, stem ends trimmed, quartered lengthwise
• 4 large garlic cloves, thinly sliced
• 1 Fresno or red finger chile, thinly sliced into rings
• 4 scallions (dark green parts thinly sliced, light green and white parts cut into 1-inch lengths)
• 2 cups fresh corn kernels (from 2 to 3 ears)
• 2 tablespoons soy sauce, preferably low-sodium
• 1 tablespoon toasted sesame oil
• 1 teaspoon light or dark brown sugar
• Toasted sesame seeds and roughly chopped cilantro, to garnish
• Cooked white rice, for serving