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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.
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