This okra stir fry is a beloved homestyle dish that my mom used to make for me often, and it is one of my favorites among my Chinese vegetable stir fry recipes. It only uses four ingredients and comes together quickly, making it perfect for a simple homemade meal.
This dish uses a simple technique called “qiang guo” (炝锅), which means to add pungent spices and herbs to hot oil before cooking, to infuse the oil with a nice aroma. It’s commonly used in almost all the Chinese stir fried dishes. Instead of using the usual aromatics to infuse oil, this dish uses dried chili pepper and Sichuan peppercorn to create a smoky and slightly spicy oil. With a simple splash of soy sauce, it draws the sweetness of the okra and makes the dish very fragrant. It’s a perfect side dish that you can make for a busy weeknight meal.
Ingredients
- Okra
- Sichuan Peppercorns: They add aroma and a hint of numbing tingliness to the oil.
- Dried Chili Peppers: They add smokiness and some heat to the oil.
- Light Soy Sauce: It seasons the okra and brings out its sweetness.
How to make okra stir fry
- Blanch the okra for 30 seconds. This ensures the okra will cook through inside and yields a better texture. Drain then rinse with cold water to stop the cooking. Then slice them on the bias into bite-size pieces.
- Cook Sichuan peppercorns in the oil until the color has darkened. Scoop out the peppercorns and discard them.
- Add the dried chili peppers and cook briefly.
- Add the okra and saute to coat well with oil. Add the soy sauce and toss again until the okra has turned tender yet remains crisp.
That’s it! Now you have an okra stir fry that has great texture and is full of aroma.
I really love this cooking method because it works with many other vegetables. For example, I use the same method to cook the cabbage stir fry.
Other quick side dishes
- Broccoli with Garlic Sauce
- Celery Stir Fry with Fermented Black Beans
- Spinach Stir Fry
- Asparagus Stir Fry
- Chinese Okra Salad, Two Ways (凉拌秋葵)
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Okra Stir Fry
Ingredients
- 1/2 lb okra
- 1 tablespoon peanut oil (or vegetable oil)
- 1 teaspoon Sichuan peppercorns
- 2 dried chili peppers
- 2 teaspoons light soy sauce (or tamari for gluten-free)
Instructions
- Bring a large pot of water to a boil. Add the okra. Cook for 30 seconds. Drain and rinse with cold tap water to stop cooking. Drain thoroughly again and transfer to a cutting board. Slice on the bias into 1/2” (1 cm) thick pieces.
- Add the oil and Sichuan peppercorns into a wok (or nonstick skillet), cook over medium heat until the peppercorns have darkened and smell fragrant. Turn to lowest heat and use a spatula (or ladle) to scoop out the peppercorns and discard them.
- Break chili peppers into 2 to 3 pieces (or keep them whole for a less spicy dish) and add them into the skillet. Stir a few times.
- Turn to medium-high heat and add the okra to the skillet. Stir quickly to coat okra with oil, about 1 minute. Swirl in the soy sauce and stir to mix well. Cook and stir until the okra has turned tender but still has some chewiness to it. Lower the heat and taste the okra. Adjust seasoning by adding more salt if needed, or cook a little longer to achieve your desired texture. Transfer to a plate and serve hot as a side dish.
Nutrition
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I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.
Connie
So so delicious! Grated some garlic & ginger in at the end & it was so delightful