In this recipe, the okra is quickly cooked in a peppercorn and chili pepper-infused hot oil until slightly charred on the outside. This method yields a savory, smoky and spicy flavor that renders an authentic Chinese stir-fry experience.
Preparation Tip: The key to preparing this dish lies in intensifying the flavor using a technique called “qiang guo” (炝锅, means ‘to choke the wok’). You will add pungent spices and herbs to hot oil before cooking, which infuses the oil with a wonderful flavor and aroma.
- 10 (7 oz) okra, chopped
- 1 tsp Sichuan peppercorn
- 2 dried chili peppers
- 1Tbsp peanut oil (or vegetable oil)
- 2 tsp light soy sauce (or tamari for gluten-free)
- Heat oil in a wok (or nonstick skillet) over medium heat until warm. Add Sichuan peppercorn and cook until fragrant and dark, about 1 minute. Turn to lowest heat and use a spatula (or ladle) to scoop out the peppercorns and discard them.
- Break chili peppers into 2 to 3 parts and add them into the skillet. Stir a few times.
- Turn to medium heat (high heat if using an electric stove) and add the okra to the skillet. Stir quickly to coat okra with oil, about 1 minute. Swirl in the soy sauce and stir to mix well.
- Cook and stir until the okra is cooked through and charred on the edges, 2 to 3 minutes. If the skillet starts to smoke intensely, lower to medium heat during stir-frying. If you can’t hear the vibrant sizzling, turn back to high heat. Transfer to a plate and serve warm.
Recipe Source: Omnivores Cookbook https://omnivorescookbook.com/recipes/four-ingredient-okra-stir-fry/
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