Fantastic Five-Ingredient Chinese Stir-Fry, featuring Okra!

Mar 7, 2022 | Recipes

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)


  1. 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.
  2. Break chili peppers into 2 to 3 parts and add them into the skillet. Stir a few times.
  3. 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.
  4. 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

Image attribution: stockimagefactorycom/