okra szechuan style
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This is me trying to recreate a Szechuan dish I had in Sydney Australia. The restaurant in Chatswood that my husband & I went to was one of the best meals of our-lives. We have both travel through Asia & Europe, but this little restaurant was amazing. I am still trying every Szechuan we come across hoping that it will match the meal we had 3 years ago on the other side of the planet. This dish is very spicy!
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yield
serving(s)
method
Stir-Fry
Ingredients For okra szechuan style
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2 lbokra, washed toped & ended, cut into 1in pieces
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2 Tbspshaoxing rice wine
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1 Tbsplight soy sauce
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1 Tbspdark soy sauce
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cornstarch to coat
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peanut oil, for frying
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3 Tbspszechuan pepper oil
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2 clovegarlic, crushed
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2ingreen ginger, sliced
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2 ozdried chillis
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1 Tbspszechuan pepper corns, whole
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1 bunchgreen onions cut into 2in pieces
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2 Tbspsugar
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1 tspsalt
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2 Tbspsesame oil
How To Make okra szechuan style
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1Place the rice wine, light soy, dark soy & okra in a bowl, toss to coat well and let stand for 30 minutes. Then toss the okra in cornstarch to coat before frying.
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2Deep-fry the okra in very hot peanut-oil for about 2-4 minutes until cooked through, and a little crispy on the outside. Drain well and set aside.
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3Heat the Szechuan pepper oil in wok over a moderate flame and add garlic & sliced ginger.
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4Stir-fry until fragrant and just taking color. Then add dried chiles & Szechuan peppercorns.
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5Stir-fry for 10-20 seconds until the oil is spicy and fragrant. Take great care not to burn the chiles.
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6Add the fried okra, spring onions, sugar, salt.
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7Stir-fry well so that the okra is coated with the fragrant oil. Finally, remove from the heat, add sesame oil and toss.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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