In my hometown, there is a type of yellow okra that tastes much better than the common green variety. I personally think the green okra has a taste of alkali, but the yellow okra has a slight sweetness and a unique aroma, making it delicious with simple stir-frying.
I always miss that flavor. However, in Shenzhen, I can only find the green okra, which is usually used for cold dishes in Chinese restaurants. I am not a fan of cold dishes, so I use the recipe of stir-frying yellow okra from my hometown to make the green okra, and it’s much tastier than the cold version.
Ingredients
- Okra: Sliced diagonally, approximately 2mm thick
- Garlic: Minced
- Green Chili: Finely chopped
- Red Chili: Finely chopped
How to Select Fresh Okra
Look for vibrant color: Choose okra with a vibrant green color. Avoid any that appear dull or have discoloration.
Check firmness: Gently squeeze the okra. Fresh okra should feel firm, and the skin should not be overly soft or wrinkled.
Inspect the tips: Examine the tips of the okra pods. They should be free from blemishes or discoloration.
Choose smaller pods: Smaller okra pods are generally more tender. Look for ones that are about 2 to 4 inches in length.
Avoid large seeds: If you are allowed to cut the okra, look for smaller, tender seeds. Larger seeds can be an indication of older and tougher okra.
Seasonings
- Oil
- Salt
- Light soy sauce
- Chicken powder
Okra itself is not very flavorful, and I personally find it has a somewhat bland taste, reminiscent of alkali. So, I like to add chicken powder to enhance the umami.
Cooking Steps
I used a non-stick pan with a coating to make this dish.
Step 1: Wipe the non-stick pan dry and add oil.
Step 2: Once the oil is hot, add minced garlic and chopped green and red chili to sauté. When you smell the aroma of garlic and chili, add the sliced okra. Stir-fry quickly.
Step 3: After the okra becomes tender, start seasoning. Add a suitable amount of salt, light soy sauce, and chicken powder. Continue stir-frying. If the pan seems dry, add some water. Never dry stir-fry this dish; otherwise, the okra’s texture will become parched.
Step 4: Once the okra is fully cooked, it’s ready to be served.
