Best Okra Szechuan Style Recipes

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SPICY PICKLED OKRA



Spicy Pickled Okra image

Pickled okra with some kick, and a nice smoky flavor. A perfect garnish or snack.

Provided by weatherman

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P7DT45m

Yield 12

Number Of Ingredients 8

¾ pound fresh okra
4 ½ cups cider vinegar
2 cups water
3 cloves chopped garlic
¼ cup crushed red pepper flakes
¼ cup smoked paprika
4 ½ teaspoons salt
1 tablespoon Szechuan peppercorns

Steps:

  • Wash the okra, rubbing lightly to remove any grit and fuzz. Sterilize 2 (1 quart ) canning jars and lids in boiling water for at least 10 minutes, allow to cool before filling with okra.
  • Combine the cider vinegar, water, garlic, red pepper flakes, smoked paprika, salt, and peppercorns to a boil in a large pot over medium-high heat. Reduce the temperature and simmer for 15 minutes. Remove from the heat.
  • Pack fresh, cleaned okra loosely into the jars. Pour the hot brine over the okra, filling the jars to the top. Seal jars, making sure you have cleaned the jar's rims of any residue. Store the jars in the refrigerator. Allow contents to pickle at least one week minimum before eating, two weeks is best.

Nutrition Facts : Calories 45.8 calories, Carbohydrate 6.3 g, Fat 0.9 g, Fiber 2.3 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 882 mg, Sugar 1 g

OKRA SZECHUAN STYLE



Okra Szechuan style image

This is me trying to recreate a Szechuan dish I had in Sydney Australia. The restaurant in Chatswood that my husband & I went to was one of the best meals of our-lives. We have both travel through Asia & Europe, but this little restaurant was amazing. I am still trying every Szechuan we come across hoping that it will match the meal we had 3 years ago on the other side of the planet. This dish is very spicy!

Provided by Elizabeth Hatfield @LizfromOZ

Categories     Vegetables

Number Of Ingredients 15

2 pound(s) okra, washed toped & ended, cut into 1in pieces
2 tablespoon(s) shaoxing rice wine
1 tablespoon(s) light soy sauce
1 tablespoon(s) dark soy sauce
- cornstarch to coat
- peanut oil, for frying
3 tablespoon(s) szechuan pepper oil
2 clove(s) garlic, crushed
2in - green ginger, sliced
2 ounce(s) dried chillis
1 tablespoon(s) szechuan pepper corns, whole
1 bunch(es) green onions cut into 2in pieces
2 tablespoon(s) sugar
1 teaspoon(s) salt
2 tablespoon(s) sesame oil

Steps:

  • Place the rice wine, light soy, dark soy & okra in a bowl, toss to coat well and let stand for 30 minutes. Then toss the okra in cornstarch to coat before frying.
  • Deep-fry the okra in very hot peanut-oil for about 2-4 minutes until cooked through, and a little crispy on the outside. Drain well and set aside.
  • Heat the Szechuan pepper oil in wok over a moderate flame and add garlic & sliced ginger.
  • Stir-fry until fragrant and just taking color. Then add dried chiles & Szechuan peppercorns.
  • Stir-fry for 10-20 seconds until the oil is spicy and fragrant. Take great care not to burn the chiles.
  • Add the fried okra, spring onions, sugar, salt.
  • Stir-fry well so that the okra is coated with the fragrant oil. Finally, remove from the heat, add sesame oil and toss.

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