SPICY PICKLED OKRA
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
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
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love