SREVES: 4
TOTAL TIME: 30 minutes
WHY THIS RECIPE WORKS Since okra stands up so well to the heat and punch of Creole cuisine, it makes sense that it would also pair well with a spicy Sichuan flavor profile. We started by making a concentrated chile oil, with the tingle-inducing flavor of Sichuan peppercorns. Broad bean chili paste gave the sauce heat and the distinct umami of fermented beans. Hoisin sauce and rice wine brought sweetness, acidity, and body to the sauce. Last but not least, scallions provided fresh balance. Charring the okra pods whole before cloaking them with the sauce lent a beautiful sear to the exterior and kept good texture on the inside. Altogether, this is a sumptuous showstopper of a dish. If you can’t find dried bird chiles (Thai red chiles), you can substitute ground red pepper flakes. Asian broad bean chili paste (or sauce) is readily available online; our favorite brand is Pixian. Lee Kum Kee brand is a good supermarket option. Use a spice grinder to grind the bird chiles and Sichuan peppercorns. Do not substitute frozen okra here.
INGREDIENTS:
- ⅓ cup plus 2 tablespoons vegetable oil
- 2 garlic cloves, sliced thin
- 1 (½-inch) piece fresh ginger, peeled and sliced into thin rounds
- 5 dried bird chiles, ground fine (1½ teaspoons)
- 1 teaspoon Sichuan peppercorns, ground fine (½ teaspoon)
- 1 star anise pod
- 6 tablespoons Chinese rice wine or dry sherry
- ¼ cup hoisin sauce
- 3 tablespoons Asian broad bean chili paste
- 1 pound okra, stemmed
- ¼ cup water
- 6 scallions, white parts sliced thin on bias, green parts cut into 1-inch pieces
- 12 sprigs fresh cilantro, chopped coarse
INSTRUCTIONS:
- Combine ⅓ cup oil, garlic, ginger, ground chiles, ground Sichuan peppercorns, and star anise in small saucepan and cook over medium-high heat until sizzling, 1 to 2 minutes. Reduce heat to low and gently simmer until garlic and ginger are softened but not browned, about 5 minutes. Let cool off heat for 5 minutes, then stir in 2 tablespoons rice wine, hoisin, and chili paste until combined; set aside.
- Heat remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add okra and cook, stirring occasionally, until okra is crisp-tender and well browned on most sides, 5 to 7 minutes.
- Stir remaining ¼ cup rice wine, water, and scallion greens and whites into skillet with okra, reduce heat to medium, and cook until liquid is reduced by half and scallion greens are just wilted, about 15 seconds. Off heat, stir in garlic-hoisin mixture until combined. Discard star anise and sprinkle with cilantro. Serve immediately.
