This okra stir fry is a beloved homestyle dish that my mother used to make for me usually. It solely makes use of 4 elements and is fast to place collectively.
This dish makes use of a easy approach referred to as “qiang guo” (炝锅), which suggests so as to add pungent spices and herbs to scorching oil earlier than cooking, to infuse the oil with a pleasant aroma. It’s generally utilized in virtually all of the Chinese language stir fried dishes. As a substitute of utilizing the standard aromatics to infuse oil, this dish makes use of dried chili pepper and Sichuan peppercorn to create a smoky and barely spicy oil. With a easy splash of soy sauce, it attracts the sweetness of the okra and makes the dish very aromatic. It’s an ideal aspect dish that you could make for a busy weeknight meal.
Components
- Okra
- Sichuan Peppercorns: They add aroma and a touch of numbing tingliness to the oil.
- Dried Chili Peppers: They add smokiness and a few warmth to the oil.
- Mild Soy Sauce: It seasons the okra and brings out its sweetness.
Learn how to make okra stir fry
- Blanch the okra for 30 seconds. This ensures the okra will prepare dinner by means of inside and yields a greater texture. Drain then rinse with chilly water to cease the cooking. Then slice them on the bias into bite-size items.
- Cook dinner Sichuan peppercorns within the oil till the colour has darkened. Scoop out the peppercorns and discard them.
- Add the dried chili peppers and prepare dinner briefly.
- Add the okra and saute to coat properly with oil. Add the soy sauce and toss once more till the okra has turned tender but stays crisp.
That’s it! Now you could have an okra stir fry that has nice texture and is filled with aroma.
I actually love this cooking technique as a result of it really works with many different greens. For instance, I exploit the identical technique to prepare dinner the cabbage stir fry.
Different fast aspect dishes
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A four-ingredient okra stir fry cooked in a peppercorn and chili pepper infused scorching oil till tender and aromatic. Learn to create the perfect okra texture that’s tender inside, nonetheless crisp, but not slimy. {Vegetarian, Gluten-Free Adaptable}
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Convey a big pot of water to a boil. Add the okra. Cook dinner for 30 seconds. Drain and rinse with chilly faucet water to cease cooking. Drain totally once more and switch to a chopping board. Slice on the bias into 1/2” (1 cm) thick items.
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Add the oil and Sichuan peppercorns right into a wok (or nonstick skillet), prepare dinner over medium warmth till the peppercorns have darkened and scent aromatic. Flip to lowest warmth and use a spatula (or ladle) to scoop out the peppercorns and discard them.
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Break chili peppers into 2 to three items (or hold them complete for a much less spicy dish) and add them into the skillet. Stir a number of instances.
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Flip to medium-high warmth and add the okra to the skillet. Stir rapidly to coat okra with oil, about 1 minute. Swirl within the soy sauce and stir to combine properly. Cook dinner and stir till the okra has turned tender however nonetheless has some chewiness to it. Decrease the warmth and style the okra. Alter seasoning by including extra salt if wanted, or prepare dinner a bit of longer to realize your required texture. Switch to a plate and serve scorching as a aspect dish.
Ingredient Substitution Information
Serving: 1serving, Energy: 102kcal, Carbohydrates: 7.9g, Protein: 2.3g, Fats: 6.9g, Saturated Fats: 1.2g, Sodium: 306mg, Potassium: 311mg, Fiber: 3.2g, Sugar: 1.6g, Calcium: 83mg, Iron: 1mg
