Blanch okra before trim stem or cut it in smaller pieces to maximize nutrition.Ģ. This recipe of Garlic Stir-Fried Okra (蒜炒秋葵) can be used for cooking any leafy greens, such as spinach, bok choy or chrysanthemum greens. Oyong is commercially grown for its unripe fruits that are eaten as a vegetable. 🙂 Although I highly recommend the blanch the okra as is without trimming the stem, you definitely can do other way around to make sure it’s not slimy by trimming the stem or cut into pieces before blanch. Tumis Oyong Teri (Sauteed Chinese Okra with Anchovies).
With this Garlic Stir-Fried Okra (蒜炒秋葵) recipe, you have choices to avoid the slime if you really can’t take it. Most people doesn’t like the slime, but it has never been a problem for me. There are many ways to cook it, such as boiled, pickled, sauteed, stir-fried and deep fried, or make soup with it.
#Chinese okra free
In simple recipes like Chinese style green vegetables, kung pao chicken, and cabbage stir-fry, qiang guo is used to add tons of flavor to the ingredients and make the dishes “taste like China”.ĭo you like my recipe? Sign up Omnivore’s Cookbook weekly newsletter to get latest updates delivered to your inbox and a free e-cookbook! And stay connected on Facebook, Instagram, Pinterest and Google+.Okra is one of my favorite vegetables. The ingredients that can be added to the oil include green onion, ginger, garlic, peppercorn, and chili pepper. You only need the garlic infused olive oil and a pinch of fresh herbs to cook a very flavorful dish.īy using this technique, even if you just season the dish with a pinch of salt at the end, it will have a more complex taste. Think about the simple Spaghetti Aglio e Olio (pasta with garlic and oil). Like almost all Chinese stir fried dishes, this one uses a simple technique called “qiang guo” (炝锅), which means to add pungent spices and herbs to hot oil before cooking, to infuse the oil with a nice aroma. Like this easy okra stir-fry, for example, where you need only ten minutes and a few ingredients to make wonderfully flavored veggies. Rather than chopping and cooking a bunch of different veggies, I tend to cook very quick stir-fried dishes that use just one or a few ingredients on a daily basis. Unlike roasting veggies in the oven, stir-frying requires no preheating or long cooking times to get a dish on the table.
Instead of adding various types of vegetables to a dish, sometimes a single veggie yields better results, and it’s just just plain faster to cook. If you look at this dish, you’ll get an idea of what we actually cook and eat on a daily basis. The okra is cooked quickly and gets a smoky, spicy, and tangy flavor with a simple splash of soy sauce.įor daily home cooking, my family really likes to keep things simple. It uses peppercorn and chili pepper to infuse hot oil with a pungent aroma. Some of the experiments didn’t turn out so great, but I loved this simple stir-fry a lot.
#Chinese okra how to
I wasn’t so familiar with how to cook okra until recently, so I have been experimenting with it by employing various Chinese cooking techniques. Okra is becoming more popular in Beijing lately, and I’m glad to see that even my neighborhood vegetable market sells it sometimes. Isn’t it a perfect dish for a busy weekday? It uses only five ingredients and takes five minutes to cook. The dish has a smoky and spicy savory flavor that is almost as good as a roasted one. The okra is quickly cooked in a peppercorn and chili pepper infused hot oil until slightly charred on the outside.
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