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.