½ cup olive oil
2 large shallots, thinly sliced
4 garlic cloves, thinly sliced
1 serrano chile, thinly sliced
2 tbsp finely chopped peeled ginger
1 pound fresh okra, halved lengthwise, quartered if large
kosher salt, freshly ground pepper
2 tbsp fresh lime juice
lime wedges (for serving)

Heat ¼ cup oil in a large skillet over medium-high heat. Cook 1 shallot, 2 garlic cloves, ½ chile, and 1tbsp ginger, stirring, 30 seconds. Add half of okra and cook, tossing occasionally, until tender and golden brown, about 4 minutes; season with salt and pepper and transfer to a plate. Repeat with remaining oil, shallot, garlic, chile, ginger, and okra, returning first batch to skillet when second batch has finished cooking.

Add lime juice and toss to combine. Serve with lime wedges for squeezing over.