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Print Recipe

International Produce

Chinese Okra (Sinqua) Stir-fry

About the Recipe

Ingredients

Try me, I’m not slimy!
To use, wash in cold water. Trim ends and peel to remove the dark, ridged skin.
Chinese okra can be added to stir-fries and soups or used in place of zucchini.

Directions

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 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, lower to medium heat during stir-frying. If you can’t hear the vibrant sizzling, turn back to high heat. Transfer to a plate and serve warm.

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