SMASHED SZECHUAN OKRA



















1. Pour oil in a wok. Sauté finely sliced garlic, ginger, and onions/shallots. Along with dried red chilies.
2. Once the onions turn golden-brown, and the ginger/garlic become fragrant - toss in the chopped okra. 



















3. (optional step) Chop garlic stems pickle into small pieces and toss it into the work. (Bought from an asian food store, korean pickle).
4. Then add the hot chili oil. I used about 2 tblspns. Adjust according to your own spice level. We like it spicy! :D (Hot chili oil made with Gochugaru - Korean Chili Flakes). 
5. A few splashes of soy sauce and rice wine vinegar. Add 1-2 tsp of palm sugar/sugar. 
6. Let okra cook and absorb all the flavors. Make sure soy sauce and salt are added towards the end so that the okra doesn't release water. Smash okra a bit to get that gooey consistency. And finish off with sesame oil. 

**soaking okra in vinegar water prior to cooking and patting it dry usually reduces the gooey, slimy texture
**also, adding a bit of vinegar to the okra during the cooking process can also reduce sliminess. 

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