Chinese Okra Salad, Two Ways (凉拌秋葵)
A quick and easy Chinese okra salad recipe that features a bold and rich seasoning, crisp okra, and none of the sliminess. Make this cold appetizer to add color, texture and nutrition to your dinner! {Gluten-Free adaptable, Vegan}To make the dish gluten-free, use tamari instead of soy sauce and use rice vinegar instead of Chinkiang vinegar. Make sure to pick a gluten-free oyster sauce.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 8 oz (225 g) okra
- 1 tbsp light soy sauce ((or soy sauce))
- 1 tbsp vegetarian oyster sauce ((or regular oyster sauce))
- 2 tsp Chinkiang vinegar
- 1 tsp toasted sesame oil
- 1/2 tsp sugar
- 1 clove garlic (, finely minced)
- 1 tbsp ginger (, finely minced)
- 1 bird eye chili pepper (, sliced for garnish (Optional))
- 2 tsp light soy sauce ((or soy sauce))
- 1/2 tsp green Sichuan pepper oil ((or more to taste))
Instructions
- 1
Bring a medium pot of water to a boil. Add 1 teaspoon vegetable oil and a pinch of salt, so the okra will have a vibrant color once blanched (Optional). Boil the okra until just turning tender, 1 minute for al dente or 2 minutes for a more tender texture. Drain, rinse with cold tap water or use an ice bath to stop cooking, drain again and pat dry thoroughly with paper towels. Cut off the tough end and the stem off the okra and discard them (Optional, Footnote 2). Then transfer the okra to a bowl or tall plate.
- 2
Add the rest of the “Dressing 1” ingredients in a small bowl and stir to mix well. Pour over the okra. Serve as a cold appetizer.
- 3
Directly pour the light soy sauce and green Sichuan pepper oil over the okra and serve.