5.0
(1)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Place the rice wine, light soy, dark soy & okra in a bowl, toss to coat well and let stand for 30 minutes. Then toss the okra in cornstarch to coat before frying.
Step 2
Deep-fry the okra in very hot peanut-oil for about 2-4 minutes until cooked through, and a little crispy on the outside. Drain well and set aside.
Step 3
Heat the Szechuan pepper oil in wok over a moderate flame and add garlic & sliced ginger.
Step 4
Stir-fry until fragrant and just taking color. Then add dried chiles & Szechuan peppercorns.
Step 5
Stir-fry for 10-20 seconds until the oil is spicy and fragrant. Take great care not to burn the chiles.
Step 6
Add the fried okra, spring onions, sugar, salt.
Step 7
Stir-fry well so that the okra is coated with the fragrant oil. Finally, remove from the heat, add sesame oil and toss.
Your folders

194 viewsfood.com
4.0
(1)
35 minutes
Your folders

756 viewschinasichuanfood.com
Your folders

738 viewsfoodnetwork.com
4.7
(16)
35 minutes
Your folders

158 viewscertifiedangusbeef.com
10
Your folders

810 viewsbellyfull.net
5.0
(3)
10 minutes
Your folders

228 viewsrecipegoldmine.com
Your folders

332 viewstaste.com.au
4.3
(9)
15 minutes
Your folders

880 viewsfeastingathome.com
Your folders

715 viewsdelish.com
3.2
(6)
Your folders

1277 viewsfeastingathome.com
4.9
(72)
25 minutes
Your folders

556 viewsdelish.com
2.8
(5)
Your folders

468 viewscarlsbadcravings.com
5.0
(1)
10 minutes
Your folders

452 viewsfood.com
5.0
(22)
15 minutes
Your folders

509 viewsdinneratthezoo.com
5.0
(11)
20 minutes
Your folders

201 viewsdinneratthezoo.com
5.0
(18)
20 minutes
Your folders
66 viewskhinskitchen.com
Your folders

420 viewsspoonforkbacon.com
5.0
(7)
10 minutes
Your folders

259 viewsallrecipes.com
3.8
(175)
10 minutes
Your folders

195 viewsjocooks.com
5.0
(5)
10 minutes