A flavorful Sichuan-style Okra Salad to spice up your summer meals
Okra – or gombo, if I trust the poll we held in the group earlier this week – is a divisive vegetable.
Some see it as the earthly incarnation of the God of Bad Texture; others, for the very same reason, hail it as the gustatory ideal to which all vegetables should aspire.
One thing, however, is clear: on your favorite Asian recipe site we are short on summer recipes and, more broadly, vegetarian dishes. Time to hit two birds with one stone – if that isn’t efficiency, I don’t know what is.
What is Cold Okra Salad?
This dish is known in Chinese cuisine as 11413 / liángcài, or “cold dish.” It is roughly the Chinese equivalent of Korean banchan, and it joins my cold peanut-sauce noodles.
Cold dishes are especially welcome during the warmer months because they are light and refreshing. This Cold Okra Salad is a perfect example, pairing okra’s crisp yet slightly viscous texture with a bold, aromatic sauce.
Traditionally, liángcài features a wide variety of ingredients, from vegetables to chilled cooked meats and seafood.
They are usually seasoned with sauces made from soy sauce, vinegar, sesame oil, and chilies, which add depth and heat.
Key ingredients in the Spicy Okra Salad
Okra: The star of the dish, offering a crisp yet slightly viscous bite.
Sesame paste: Also known as tahini, it provides a rich, nutty base for the sauce.
Light soy sauce: Brings balanced saltiness and depth.
Sesame seeds: Add extra crunch and a toasted aroma to the sauce.
Chili powder: Supplies heat – use Sichuan chilies for authenticity, or swap in Korean gochugaru.
Neutral oil: Forms the base of the infused oil without overwhelming the other flavors. Opt for a high-smoke-point oil such as sunflower.
Sichuan peppercorns: Provide a unique, slightly citrusy tingle.
Cumin seeds: Contribute an earthy, warm note.
Coriander seeds: Lend a subtle lemony, herbal touch.
Sichuan-Style Okra Salad
Ingredients
- 280 g okra fresh
- 0.5 teaspoon salt
- 15 ml sesame paste
- 23 ml light soy sauce
- 15 g sugar
- 30 ml hot water
- 1 tablespoon sesame seeds white
- 1 tablespoon chili powder preferably Sichuan chilies
Infused Oil
- 90 ml neutral oil such as sunflower oil
- 4 green onions cut into 5 cm pieces
- 7 cloves garlic minced
- 1 star anise
- 1 cinnamon stick
- 1 tablespoon Sichuan peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
Instructions
- Bring a pot of water to a boil
- Add the okra and boil for 2 minutes280 g okra
- While the okra is boiling, prepare an ice bath
- Use a strainer or a slotted spoon to transfer the boiled okra to the ice bath
- Leave the okra in the ice bath while you make the sauce
- In a small saucepan, add the infused oil ingredients90 ml neutral oil, 4 green onions, 7 cloves garlic, 1 star anise, 1 cinnamon stick, 1 tablespoon Sichuan peppercorns, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds
- Cook over medium heat for about 10 minutes until the green onions are deeply golden and the garlic lightly browned
- Meanwhile, add the sesame seeds, chili flakes and salt to a heatproof bowl0.5 teaspoon salt, 1 tablespoon sesame seeds, 1 tablespoon chili powder
- When the oil is done infusing, pour it into the bowl with the sesame seeds and chili flakes and stir well
- Add the sesame paste, soy sauce, sugar and hot water and mix well15 ml sesame paste, 23 ml light soy sauce, 15 g sugar, 30 ml hot water
- Arrange the okra on a serving plate and pour the sauce over the top
- Serve immediately
Notes
Nutrition
Culinary sources
I based this recipe on one from the English-language blog The Woks of Life, but I increased the sugar and garlic and added cumin and coriander seeds.
I also tried replacing one third of the light soy sauce with dark soy. It was tasty, but for my palate it was a bit overpowering. If you have black rice vinegar, though, it is a delicious addition to the sauce.
