Ingredients

The following ingredients have 2 Servings
  • 1 tbsp oil ((peanut or vegetable oil) )
  • 1 tsp Sichuan peppercorns (whole)
  • 2 dried chilis (whole)
  • 7 oz okra (fresh )
  • 2 tsp tamari (soy) sauce ((light soy sauce or tamari sauce for our gluten free friends) )

Instruction

  • Heat oil in a wok (or nonstick skillet) over medium heat until warm. Add Sichuan peppercorn and cook until fragrant and dark, about 1 minute. Turn to lowest heat and use a spatula (or ladle) to scoop out the peppercorns and discard them.
  • Break chili peppers into 2 to 3 parts and add them into the skillet. Stir a few times.
  • Turn to medium high heat (high heat if using an electric stove) and add the okra to the skillet. Stir quickly to coat okra with oil, about 1 minute. Swirl in the soy sauce and stir to mix well. Cook and stir until the okra is cooked through and charred on the edges, 2 to 3 minutes. If the skillet starts to smoke intensely during stir-frying, lower to medium heat. If you can’t hear the vibrant sizzling, turn back to high heat.
  • Transfer to a plate and serve warm.