Four-Ingredient Okra Stir-fry
The okra is quickly cooked in a peppercorn and chili pepper infused hot oil until slightly charred on the outside. The dish has a smoky and spicy savory flavor that is almost as good as a roasted one. It uses only five ingredients and takes five minutes to cook. Isn’t it a perfect dish for a busy weekday?
Servings: 2
Ingredients
- 1 tablespoon peanut oil (or vegetable oil)
- 1 teaspoon Sichuan peppercorn
- 2 chili peppers , dried
- 10 (200 grams / 7 ounces) okra , chopped
- 2 teaspoons light soy sauce (or tamari for gluten-free)
Instructions
- Heat oil in a wok (or nonstick skillet) over medium heat until warm. Add Sichuan peppercorn and cook until fragrant and dark, about 1 minute. 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 parts and add them into the skillet. Stir a few times.
- Turn to medium high heat (high heat if using electric stove) 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 is cooked through and charred on the edges, 2 to 3 minutes. If the skillet starts to smoke intensely, lower to medium heat during stir-frying. If you can’t hear the vibrant sizzling, turn back to high heat.
- Transfer to a plate and serve warm.
Nutrition
Serving: 114g, Calories: 100kcal, Carbohydrates: 8.9g, Protein: 2.4g, Fat: 7g, Saturated Fat: 1.2g, Sodium: 307mg, Potassium: 333mg, Fiber: 3.7g, Sugar: 1.8g, Vitamin A: 850IU, Vitamin C: 32.2mg, Calcium: 90mg, Iron: 1.1mg