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.