Spicy Sichuan Peppercorn Charred Okra
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.
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Spicy Sichuan Peppercorn Charred Okra with Honey Soy Glaze
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.
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Servings: 4 people
Calories: 87 kcal
Net Carbs: 14 g
Ingredients
- 1 lb (455 g) okra
- 3 (3) green onions, thinly sliced
- 1/4 cup (4 g) cilantro , coarsely chopped
Honey Soy Glaze
- 1 Tbsp (1 Tbsp) oyster sauce
- 1 Tbsp (1 Tbsp) tamari soy sauce
- 1 1/2 Tbsp (1 1/2 Tbsp) runny honey
Sichuan Peppercorn Spice Mix
- 1 1/4 tsp (1 1/4 tsp) cumin seeds
- 1 tsp (1 tsp) coriander seeds
- 1/2 tsp (1/2 tsp) Sichuan peppercorns
- 1 1/2 tsp (1 1/2 tsp) sesame seeds
- 1 Tbsp (1 Tbsp) red chile flakes
- 1 tsp (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
Calories: 87kcalFat: 1gSodium: 419mgNet Carbs: 14gSaturated Fat: 1gPotassium: 433mgCarbohydrates: 19gVitamin A: 1562IUFiber: 5gVitamin C: 28mgSugar: 9gCalcium: 123mgProtein: 4gIron: 2mg
Hi! I'm Erin
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I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.Â