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Okra Stir Fry

Okra Stir Fry
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4.8 from 20 reviews

A simple and flavorful okra stir fry featuring tender, crisp okra cooked in a fragrant blend of Sichuan peppercorns and dried chili peppers, finished with a splash of light soy sauce. This quick and easy dish highlights the perfect balance of textures and bold spices, making it an ideal vegetarian and gluten-free side.

Ingredients

Vegetables

  • 1/2 lb okra

Oils and Seasonings

  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 teaspoon Sichuan peppercorns
  • 2 dried chili peppers
  • 2 teaspoons light soy sauce (or tamari for gluten-free)

Instructions

  1. Prepare Okra: Bring a large pot of water to a boil and add the whole okra. Cook for exactly 30 seconds to slightly soften them while maintaining crispness. Drain immediately and rinse under cold tap water to stop the cooking process. Drain thoroughly again and transfer to a cutting board. Slice the okra on the bias into 1/2” (1 cm) thick pieces for optimal texture.
  2. Infuse Oil with Peppercorns: Heat the oil along with Sichuan peppercorns in a wok or nonstick skillet over medium heat. Cook until the peppercorns darken and release a fragrant aroma, indicating the oil is infused with their flavor. Reduce the heat to lowest and use a spatula or ladle to remove the peppercorns from the oil and discard them to avoid bitterness.
  3. Add Chili Peppers: Break the dried chili peppers into 2 to 3 pieces, or leave whole if you prefer milder heat. Add them to the skillet and stir a few times to release their flavor into the oil, ensuring they do not burn.
  4. Cook Okra with Seasoning: Increase heat to medium-high and add the sliced okra to the skillet. Stir quickly to coat each piece with the infused oil for about 1 minute. Swirl in the light soy sauce and stir thoroughly to distribute seasoning evenly.
  5. Sauté to Desired Texture: Continue cooking while stirring until the okra is tender but retains some chewiness and crispness, avoiding any sliminess. Adjust heat as necessary. Taste and adjust seasoning by adding a pinch of salt if needed, or cook a little longer if softer texture is preferred.
  6. Serve: Transfer the okra stir fry to a serving plate and serve hot as a delicious and aromatic side dish.

Notes

  • Blanching the okra briefly in boiling water helps minimize its natural sliminess while preserving color and texture.
  • Using Sichuan peppercorns infuses the oil with a unique floral and numbing aroma, key to authentic flavor.
  • Adjust the amount of dried chili peppers or keep them whole to control spice level according to your taste.
  • Peanut oil is recommended for its high smoke point and mild flavor, but vegetable oil is a suitable substitute.
  • For gluten-free preparation, use tamari instead of light soy sauce.
  • Serve immediately for the best texture; reheating may cause okra to become slimy.

Nutrition

Find it online: https://recipethrive.com/okra-stir-fry/