Okra Stir-fried with Chili Paste
Votes: 4
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Recipe for wok-fried okra with spicy Asian chili paste, sambal oelek.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g okra, peeled and cut at an angle into 5-7 cm pieces
- 2 tablespoons peanut or vegetable oil, plus more for frying
- 1/4 cup sambal oelek (Asian chili paste)
- Salt
- 1/2 cup sugar
- 1.5 tsp oyster sauce
- Ground black pepper
- 1-2 tbsp fried shallots
- Thinly sliced red Fresno chili pepper or jalapeño for garnish
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Cooking the dish according to the recipe:
- Heat the peanut oil in a wok over medium heat. Add the chili paste and cook, stirring, for about 3 minutes. Add 2 tablespoons of salt and all but 1 teaspoon of sugar, and cook until the sugar begins to caramelize, about 5 minutes.
- In a medium saucepan, heat peanut oil to a depth of about 4 inches over medium-high heat. The oil should reach 375°F (190°C) on a thermometer. Fry the okra in batches until bright green, about 30 seconds. Then remove with a mesh or slotted spoon and shake off excess oil.
Add the okra to the wok with the chili sauce and stir for about a minute. Add the oyster sauce, 1/2 teaspoon of pepper, and the remaining 1 teaspoon of sugar, and stir for another 30 seconds. Transfer to a serving bowl and sprinkle with shallots and chili pepper.
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