Best Okra Szechuan Style Recipes

ROASTED OKRA

Roasted Okra image

As a good Southern gardener, I find myself bringing in okra by the armload nearly every other day. Stewed okra is great, but for a little variety, we like to roast ours from time to time. This is so simple and easy and the okra tends to not be nearly as gummy or slimy when roasted. Chopped tomato makes a great addition when we have some handy.

Provided by ncope

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 20m

Yield 3

Number Of Ingredients 4

Ingredients

18 fresh okra pods, sliced 1/3 inch thick
1 tablespoon olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons black pepper, or to taste

Steps:

Preheat an oven to 425 degrees F (220 degrees C).
Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 5.9 g, Fat 4.6 g, Fiber 2.7 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 1286.4 mg, Sugar 0.9 g

SPICY ROASTED OKRA

Spicy Roasted Okra image

Modified from dallasnews.com's recipe by Tina Danze, published: August 10, 2011. NOTE: Recently I saw a tip on America's Test Kitchen (or Cook's Country) to use frozen okra (thawed and blotted dry) in recipes, because decent fresh okra is hard to find in grocery stores!

Provided by KerfuffleUponWincle

Categories Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces small okra (whole ~ if using frozen okra, allow it to thaw, then blot dry)
1 1/2 tablespoons olive oil
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
4 lemon wedges (for garnish)

Steps:

Preheat oven to 450°F.
Toss the okra with olive oil to coat.
In a small bowl combine coriander, cumin, paprika, cayenne pepper and salt.
Toss okra with spiced salt mixture.
Spread okra on a rimmed baking sheet and roast for 12 to 15 minutes, or until tender, turning once.
Serve immediately with lemon wedges (squeeze over each serving)!
Makes four servings.

MADHUR JAFFREY'S SWEET AND SOUR OKRA

Madhur Jaffrey's Sweet and Sour Okra image

I love okra and this is a really good to way to prepare it. You can add more red-pepper if you like more heat.

Provided by Chef Kate

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs fresh okra or 2 (10 ounce) packages frozen okra, defrosted
2 tablespoons garlic, finely chopped
1/2 teaspoon red pepper flakes
7 tablespoons water
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 cup peanut oil or 1/4 cup vegetable oil
1 teaspoon whole cumin seed
salt
1 teaspoon sugar
4 teaspoons fresh lemon juice

Steps:

If fresh okra is used, trim off any tough stems.
If frozen okra is used, defrost and drain.
Cut each pod into 3/4 inch lengths.
Put the garlic, pepper flakes and three tablespoons of water in the blender and blend as thoroughly as possible.
Empty the mixture into a small bowl and add the ground cumin, coriander and turmeric and blend well.
Heat the oil over medium high heat in a nine inch skillet and add the whole cumin seeds.
Cook briefly until the seeds start to sizzle and add the spice paste.
Cook, stirring, about one minute.
Add the okra, salt, sugar and lemon juice and the remaining four tablespoons of water.
Stir to blend.
Bring to a simmer, cover closely and cook over very low heat about ten minutes.