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.
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