Chinese okra how to#
Chinese okra free#

I also used that okra slime to fortify a chilled dashi, giving it this luxuriousness and unctuousness that it would otherwise lack.

Chinese okra free#

A lot of Asian cuisines treasure slimy and gelatinous textures, so I knew by going with a more Japanese-Chinese approach with the okra, it could be potentially really tasty! I went with Chinese-style potato noodles, using the okra slime to help bind them together – potato noodles on their own are 100% gluten free and have this lovely chew to them, while the okra slime is acting as another gluten substitute just to keep the dough from falling apart. Since okra is basically just slime with a slight bitterness, I knew that I could use that slime to my advantage. My initial thoughts on what to do with the okra were either a curry or a gumbo, but then I thought about something lighter and more refreshing. Stir-fry another minute and finally sprinkle salt to taste.Įnjoy the delicious crunch along with other stir-fry dishes and brown rice for the healthiest option or white rice.This dish came about because my friend Karen was growing okra in her backyard, and she gifted me with a ton of it when I hung out with her. When the okra is just about done, add in your 2 cloves of sliced garlic and 1 tablespoon of oyster sauce (or mushroom-based oyster sauce for a plant-based option). Add your blanched and drained okra and stir-fry for 3-5 minutes until desired tenderness. Once the oil is hot, add about 1/4 cup minced red onion, 1/2 t black pepper powder and 1/2 t sichuan pepper powder (花椒粉）and stir-fry about 1-2 minutes until translucent and the smell comes out. Next, you’ll cook your onion and spices in the hot oil to flavor it. I use a stainless steel wok with a curved bottom made for a gas stove, but any type of wok should do. Then it will be prepared for the next step to stir-fry. Remove the pieces from the hot pot and dunk in cold water immediately. Blanch the pieces in the boiling water for about 3-5 minutes until tender.

Then boil a pot of water with about 1 tsp salt and 1/2 t of oil. Wash the okra, slice the top end cap off and then cut each piece diagonally into 2-3 pieces. Look for small to medium sized pieces of okra with a bright green color like this: Step 1. You’ll need to find fresh okra from the market – about 2 pounds or 1 kg. It has the best crunch and even makes great left-overs.

Chinese okra how to#

Now that I know more about nutrition and health, I stay away from battered and deep-fried foods and was so excited when my friend first taught me how to make fresh okra as a lightly stir-fried dish – Chinese style! But the crunchiness in a bite of okra as I would pop the deep-fried pieces in my mouth was pretty good. The mushy-slimy effect that cooking it in gumbo causes never really appealed to me. Not the healthiest of course, but how it was often offered in the south. Out of those two, I would always choose deep-fried as a child. Okra was not a word that would come to mind when someone asked me what my favorite green vegetable was when I was younger! The only way I had eaten okra before living in China was battered & deep-fried or in gumbo. Have you ever gone to the market, spotted a basket of fresh okra for sale and thought…”I can’t wait to get that home and cook it?” Nope? Me either! Until I came to China and had homemade, fresh stir-fried okra.