🥘 Ingredients
- okra 300 gr // cut in 1cm slices
- dried red chilies 4 chilies
- vegetable oil 2 tbsp // or sunflower oil
- Sichuan peppercorns 1 tbsp
- light soy sauce 2 tbsp
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1Wash the okra and cut them in 1 cm slices. Cut the dried red chilies in half. Add vegetable oil in a wok over medium heat and immediately insert the Sichuan peppercorns . Wait until they start to darken and take the peppercorns out (we only use the infused oil). Add the chilies and whisk them around a few times until the aroma comes loose. Add the okra and quickly stir-fry for 1 minute until all the okra is covered in oil. Add the light soy sauce and mix it well. Stir fry until the okra is cooked through and charred on the edges, 2-3 minutes (if the wok starts to smoke intensely, lower the heat; if you can't hear vibrant sizzling, increase it again). Serve hot with steamed white rice and other dishes.