Sichuan-Style Okra Salad

A delicious Sichuan-style okra salad to spice up your summer meals

Pas encore de notes

Prep Time: 15

Cook Time: 25

Total Time: 40

Course: Appetizers, Side dish

Cuisine: Chinese

Servings: servings

Calories: 261kcal

Bring a pot of water to a boil
Add the okra and boil for 2 minutes
280 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 ingredients
90 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 bowl
0.5 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 well
15 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

You can add a tablespoon or a teaspoon of black rice vinegar if you like

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