Four Ingredient Okra Stir Fry is an easy less than 15 minute vegetable dish roasted in a peppercorn and chili pepper infused oil until slightly charred on the outside with a tender texture.
Please extend a very welcome to Maggie from Omnivore's Cookbook. You are just going to love Omnivore's Cookbook' recipes. They are fun to make and possibly something a little different than what you have tried before. However the reason why I love Maggie's recipes as they are very traditional Chinese dishes that my whole family loves. Have you seen Omnivore's Cookbook on You Tube? She has some wonderful videos to help you through the cooking process and wonderful step by step photos and directions within her recipes. You too can cook authentic Chinese dishes in your home and Maggie will show you the way!
Maggie is getting ready to start a new chapter in her life. She is moving from Beijing, China to Austin, Texas and is a beautiful bride to be. I know the world is really a very small place and we can keep in touch no matter where she is in the world. However, I will miss her dearly here in Hong Kong. I know she will miss the fresh produce, spices and such in China. I can always throw what she needs in a box and get it on a "slow shrimp boat from Hong Kong" to Austin, Texas. LOL
BEST WISHES MAGGIE & THOMAS!!!!
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Hi! My name is Maggie and I blog at Omnivore’s Cookbook. I share authentic Chinese recipes and show you how easy it is to cook them.
If you’ve never been to China before, you might find that some of my Chinese recipes are quite unfamiliar. I was born in China and have been living there almost 30 years. The recipes I share are the ones I have eaten growing up and at restaurants in China - the real Chinese food. Beyond recipes, I also introduce a lot of Chinese spices and cooking methods to help you create delicious food easily and healthily - like the recipe I will share today.
By the time you read this post, I’ll already on a plane to Austin (if not already there!). I’m moving to this great city to start a new adventure with my husband-to-be Thomas! You can find stories about us here.
Why you are going to love Four Ingredient Okra Stir Fry
The okra is roasted in a peppercorn and chili pepper infused oil until slightly charred on the outside with a tender texture. The dish has a smoky and spicy savory flavor that is almost as good as grilled. It uses only five ingredients and takes five minutes to cook. Isn’t it a perfect dish for a busy weekday?
Okra is not a typical vegetable on the Chinese dinner table, but I like it a lot and grab it whenever I see it at the local market. For daily home cooking, we tend to keep things super simple. In this recipe, I used Sichuan peppercorn and chili pepper to infuse hot oil with a pungent aroma. The okra is cooked quickly and gets a smoky, spicy, and tangy flavor with a simple splash of soy sauce. With a bowl of freshly steamed rice and some braised meat (we usually make it on the weekend), you can get a really decent dinner in 30 minutes.
This dish uses a simple technique called “qiang guo” (炝锅), which means to add pungent spices and herbs to hot oil before cooking, to infuse the oil with a nice aroma. Think about the simple Spaghetti Aglio e Olio (pasta with garlic and oil). You only need the garlic infused olive oil and a pinch of fresh herbs to cook a very flavorful dish. A lot of dishes use ginger, garlic, and green onion to infuse hot oil. The flavor I’m introducing today is of the Szechuan style - nutty, numbing, and spicy. We use this method to cook cabbage (you can find the recipe here) and other vegetables, too.
To cook the okra, you can use either a wok or a nonstick skillet. If you’re using a nonstick skillet on an electric stove, you might need a bit more time to get the skillet hot. If you don’t like the slimy texture of the okra, you could slice the okra into bigger chunks (like in the pictures above), so the slime won’t be released from the seeds. You can also use lower heat and cook it a bit longer, until it’s nicely charred. The slime will mostly disappear if you cook it thoroughly.
That’s it for today! I hope you enjoy the recipe!
More Delicious Chinese Stir fry Recipes
Spicy Pork and Bamboo Stir Fry
Chinese Eggplant with Spicy Pork
Beef and Peppers in Black Bean Sauce
Wood Ear Mushroom Vegan Stir Fry
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Four Ingredient Okra Stir Fry
Ingredients
- 1 tablespoon oil
(peanut or vegetable oil) - 1 teaspoon Sichuan peppercorns
whole - 2 dried chilis
whole - 7 oz okra
fresh - 2 teaspoon tamari (soy) sauce (light soy sauce or tamari sauce for our gluten free friends)
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 an 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 during stir-frying, lower to medium heat. If you can’t hear the vibrant sizzling, turn back to high heat.
- Transfer to a plate and serve warm.
Anna @ shenANNAgans says
I tried okra for the first time recently. And sadly.... it just isnt a taste or texture I could get into. The little kid in me who used to shove food I didnt enjoy down the back of my dads fancy lounge chair wanted to show her face. LOL! Great pictures tho. 🙂 Thanks for sharing. Cheers from this uneducated green veggie eating foodie. x
hotlyspiced says
I think moving from Beijing to Austin, Texas would be quite a culture shock! I don't think I've eaten okra Chinese style before as I normally have it with Indian cuisine. It's lovely to see it vibrantly green and fresh looking rather than muted by a curry. Okra isn't easy to buy here - I'll have to check when it is in season then pounce on it xx
Monica says
My mom occasionally cooks okra. I love it but come to think of it, I haven't ever cooked it at home. Love this easy stir-fry and I will keep a lookout for some okra! Thank you.
Abbe @ This is How I Cook says
What a nice send off! The okra sound great and I've always wanted to try more ways to use them besides gumbo!
Culinary Flavors says
Simple and delicious, I love it! Thanks Maggie and Bobbi for this great post! Pinned!
HapaNomNom says
I love Maggie! She's such a doll! One of the things I love about her dishes, is that she uses ingredients that I never knew were common in Chinese cooking. I had no idea okra was used at all in Chinese cuisine, I thought it was totally unique to southern US. I love all of the flavors in this dish, and it's so beautiful!
Healthy World Cuisine says
Maggi is so much fun and she also holds on to the Chinese customs that are true to her and that is what I love most. Yes, okra is also commonly used in Chinese cooking too. I like Maggie's version as she keeps it very dry with just a few ingredients. You can see by her photos how the okra are still a little crisp but have gathered all the lovely numbing spices.
Sandra - The Foodie Affair says
I've only eaten okra Southern-style which is fried! Since I don't often eat fried foods this stir-fry is a great way to eat more orka! Love the fresh simple ingredients in this recipe. What an exciting time for you, Maggie! I'm off to take a closer look at your site!
nancyc says
This sounds like a great way to serve okra! Hope your big move goes well, Maggie! 🙂
Liz Weber Berg says
Good luck with your move, Maggie! I'm glad you explained that okra wasn't a typical Chinese veggie---I was wondering about that! And this simple recipe sounds wonderful.
shashi at runninsrilankan says
I always have trouble cooking okra - so I am totally loving this dish - raosting the okra in that peppercorn and chili pepper infused oil makes for one flavorful dish indeed! Good Luck Maggie - wishing you all the very best as you begin a new chapter in Austin! And thanks Bobbi for introducing Maggi to us!
Healthy World Cuisine says
Maggie is on a plane and maybe in Austin by now, but she most likely going to be a tad jet lagged so responding to some of her comments...I used to have trouble with okra and its the whole texture that makes most people not try it. However I found the high heat of the wok like Maggie discusses and also grilling you do not have that issue with the whole texture thing. Instead it becomes a little crunchy and I love that with those numbing spices.
Mira says
Hi Bobbi and Maggie, Love this okra recipe! Wishing you all the best Maggie and thanks for sharing! Pinning!
Healthy World Cuisine says
Thanks Mira for Maggie's lovely send off and pinning her dish. I know she appreciates that very much.
Mary Frances says
I love how simple to prepare this is. The okra looks so flavorful and delicious!
Norma Chang says
Hopefully my okra will grow and produce abudantly so I can enjoy this easy recipe. Wishing you all the best Maggie.
Eha says
Feel somewhat silly at the moment - I have made pasta aglio e olio all my life and have never carried the easy methodology into other cuisines. Okra is not always available in rural Australia, but when I see it next will certainly use this oh so easy and flavourful recipe!. And naturally one can carry the flavour combination and method over to other vegetables. Maggie - all the best to you and your husband-to-be . . . may happiness follow you in your marriage and your new abode . . .
kitchenriffs says
What a great recipe! I like okra, although it's one of those food that I know a lot of people don't care that much for. Love what you've done with it -- easy dish with tons of flavor. My favorite kind of dish. Good stuff -- and good to meet you, Maggie.