Cooking time: 5 min

Serving: 2

Ingredients:

●     8 oz (225 g) okra

●     Dressing 1 – Cantonese style (Footnote 1)

●     1 tablespoon light soy sauce (or soy sauce)

●     1 tablespoon vegetarian oyster sauce (or regular oyster sauce)

●     2 teaspoons Chinkiang vinegar

●     1 teaspoon toasted sesame oil

●     1/2 teaspoon sugar

●     1 cloves garlic, finely minced

●     1 tablespoon ginger, finely minced

●     1 bird's eye chili pepper, sliced for garnish (Optional)

●     Dressing 2 – Sichuan style

●     2 teaspoons light soy sauce (or soy sauce)

●     1/2 teaspoon green Sichuan pepper oil (or more to taste)

Instructions:

1. Bring a medium pot of water to a boil. Add 1 teaspoon of vegetable oil and a pinch of salt, so the okra will have a vibrant color once blanched (Optional). Boil the okra until just turning tender, 1 minute for al dente or 2 minutes for a more tender texture. Drain, rinse with cold tap water, or use an ice bath to stop cooking, drain again and pat dry thoroughly with paper towels. Cut off the tough end and the stem of the okra and discard them (Optional, Footnote 2). Then transfer the okra to a bowl or tall plate.
2. If using the Cantonese style seasoning
3. Add the rest of the “Dressing 1” ingredients in a small bowl and stir to mix well. Pour over the okra. Serve as a cold appetizer.
4. If using the Sichuan-style seasoning
5. Directly pour the light soy sauce and green Sichuan pepper oil over the okra and serve.

Posted by Coba Grills, and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/chinese-okra-salad/