Skipping the bacon? Skip this step. Cut the bacon into large dice, then while you prepare the rest of the ingredients, cook it in a skillet or wok over low heat until crisp. Remove to a paper towel to drain, pouring off most of the fat but leaving about 1 T in the pan.
While the bacon cooks, remove the tops and tails of the okra, and cut it horizontally into 1/2" slices or roll-cut.
Stirfry the okra over high heat in the remaining fat (or the oil) until just softened and lightly browned.
Add the garlic and salt, stirfry quickly to mix—don't let the garlic brown!
Add the wine, stirfry quickly until it evaporates, then return the bacon to the pan and stir just to mix. Serve immediately.
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Servings 0
