Alright, okra whisperers: I have a bounty of the stuff. I've fried it into oblivion, which is great. Now I'd like to make some sort of stew (maybe tomato-based?), but all of my precious attempts have turned gummy and gross. Who's got tips or tricks to share?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)