Okra Szechuan Style Recipe

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Okra Szechuan style

Elizabeth Hatfield


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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side for upto 6




2 lb
okra, washed toped & ended, cut into 1in pieces
2 Tbsp
shaoxing rice wine
1 Tbsp
light soy sauce
1 Tbsp
dark soy sauce
cornstarch to coat
peanut oil, for frying
3 Tbsp
szechuan pepper oil
2 clove
garlic, crushed
green ginger, sliced
2 oz
dried chillis
1 Tbsp
szechuan pepper corns, whole
1 bunch
green onions cut into 2in pieces
2 Tbsp
1 tsp
2 Tbsp
sesame oil

Directions Step-By-Step

Place 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.
Deep-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.
Heat the Szechuan pepper oil in wok over a moderate flame and add garlic & sliced ginger.
Stir-fry until fragrant and just taking color. Then add dried chiles & Szechuan peppercorns.
Stir-fry for 10-20 seconds until the oil is spicy and fragrant. Take great care not to burn the chiles.
Add the fried okra, spring onions, sugar, salt.
Stir-fry well so that the okra is coated with the fragrant oil. Finally, remove from the heat, add sesame oil and toss.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Chinese
Hashtag: #Very spicy