Chinese Style Spicy Garlic Okra

So, right now…probably because of the recent heat, we’ve had quite a bounty of okra. The Missus requested a Chinese style cold side dish (Liangcai) to go along with some takeout we had from Village Kitchen. So, after looking over several recipes online, I came up with something to our taste.

While the Missus said She was thinking of this dish we had at Bistro Na’s.

This is what I came up with:

I’ve made it several times since. It’s fairly simple; just briefly poach the okra, then plunge into ice water to stop the cooking, then mix the sauce, drain the okra well, slice lengthwise and pour the sauce over.

Since the okra growing in our yard are of various sizes, I stack the cross sliced larger or fatter halves on the bottom and the smaller thinner slices on the top.

Chinese Style Spicy Garlic Okra

6 – 8 ounces of Okra rinsed
Pot of water to blanch okra
Bowl of ice water

2 Tb Avocado or Neutral Oil
1 Tb Sichuan Peppercorn Oil
1/3 Cup minced Garlic (yes, for real)
1-3 Red Chilies – I had Chile de Arbol growing in our yard
Dash of White Pepper (optional)

3 Tb Soy Sauce (I used Kikkoman for this)
2 Tsp Dark Brown Sugar
1 Tsp Chinese Black Vinegar
1 Tsp Oyster Sauce
1 Tb Sesame Oil
2 Tb Scallions Sliced

• Bring the pot of water to a boil
• Once boiling, add okra and blanch for 2 minutes
• Immediate drain the okra and place in ice water to stop cooking
• In a jar or bowl, place minced garlic, chilies, and white pepper (if using)
• In a small pot heat neutral oil and Sichuan Peppercorn oil until sizzling.
• Pour sizzling oil over garlic mixture and combine
• Add soy sauce, dark brown sugar, black vinegar, oyster sauce, sesame oil, and 1 Tb of scallions and mix well.
• Drain okra well
• Once okra is well drained and fairly dry, cut off tops and slice lengthwise.
• Arrange okra on a plate and top with sauce and remaining Tb of scallions.

Enjoy your garlicky, mildly spicy visit to “neba-neba” land!

Hope you’re having a wonderful week!