Spicy Sichuan Peppercorn Charred Okra

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Course Main Course, Side Dish

Cuisine Chinese

Keywords Gluten Free, Spicy

Servings people

Prep Time 10

Cook Time 15

Total Time 25

Inspiration

Adapted from Pups with Chopsticks Roasted Okra Recipe

I have tried many okra recipes, only to have them turn out slimy - precisely the reason many people are turned off from okra. I even tried to recreate Chef Chris Sheppard's stir-fried okra with caramelized fish sauce from Underbelly, Houston - amazing in the restaurant! But not when I made it. On the other hand, this okra recipe here is definitely a keeper. The key is to keep the okra whole and as dry as possible and to char them without any oil or moisture in the pan. They blister up nicely and retain a nice bite. Warning, though, the spice mix is HOT! If you prefer it less spicy, reduce the amount of red pepper flakes. Eat them whole with your fingers and serve with a bowl of plain white sushi rice. Serves 2 as a main course; 4 as a side.

Servings: people

Calories: 87kcal

Ingredients

1 lb okra
3 green onions thinly sliced
1/4 cup cilantro coarsely chopped

Honey Soy Glaze

1 Tbsp oyster sauce
1 Tbsp tamari soy sauce
1 1/2 Tbsp runny honey

Sichuan Peppercorn Spice Mix

1 1/4 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp Sichuan peppercorns
1 1/2 tsp sesame seeds
1 Tbsp red chile flakes
1 tsp garlic powder

Instructions

In a small bowl, whisk together the oyster sauce, soy sauce, and honey with a fork, and set aside for later use.
Toast the cumin seeds, coriander seeds, Sichuan peppercorns, and sesame seeds lightly in a dry skillet until just fragrant. Let cool slightly, then pulse in a spice/coffee grinder until coarsely ground. Pour into a small bowl and mix in the red chile flakes and garlic powder. Set aside.
Wash the okra if needed and lie them out on a paper towel or clean dish towel. Using another towel, dry off the okra entirely. Make sure they are dry! Or they will get slimy!
Preheat a grill pan until it is very hot. Place the okra in the pan, working in batches if needed, and let sit. Cook for about 8 minutes. Try not to move the okra around too much or it will not blister properly, but do check that it is charring from time to time and adjust their position to get a better burn if needed. Flip the okra and char on the other side for about 8 minutes. They should be done when they are slightly tender and just start to hiss and spit a little.
Turn off the heat and remove the pan from the burner. Working quickly, pour in the honey soy glaze with one hand and stir it evenly into the okra with a spatula in your other. The glaze will sizzle and evaporate a bit when it hits the hot pan – this is while it's important to work fast. Sprinkle all of the spice mix over the okra and toss to coat as it sticks to the honey.
Toss in the greens onions and cilantro. Serve immediately with plain rice.

Nutrition