Chinese Okra Salad
Chef B
This Chinese-style okra salad is a quick and refreshing dish featuring crisp, blanched okra dressed in a flavorful sauce with a balance of sour, spicy, and garlicky notes. It takes less than 15 minutes to prepare, making it an excellent side dish or light appetizer.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Salad, Side Dish
Cuisine Cantonese, Chinese
Servings 4 servings
Calories 79 kcal
250 g okra ½ lb 1 tbsp oil 2 cloves garlic minced ¼ tsp chili flakes Sauce 1.5 tbsp soy sauce 0.5 tbsp vinegar ¼ tsp white pepper
Prepare the okra by scrubbing off the fuzzy exterior. Cut the hard tops edges and top stems off.
Bring a large pot of water to a boil. Add the okra to the pot and blanch them for 1 to 2 minutes.
Stack the okra on a large plate. Mix the sauce ingredients together and pour over the okra.
Place the minced garlic and chili flakes on top of the okra.
Heat up the oil in a saucepan just until it begins to smoke. Pour the hot oil directly over the garlic and chili flakes to release their flavor.
Texture Tips:
For extra crunch , plunge the blanched okra into an ice bath immediately after boiling.
To prevent sliminess , do not overcook the okra. A quick blanch keeps it firm.
Flavor Adjustments:
For more heat , increase the chili flakes or add a dash of Sichuan peppercorns .
For a tangier taste , use black vinegar instead of regular vinegar.
For a richer umami , add ½ teaspoon sesame oil or oyster sauce .
Serving Suggestions:
Serve chilled for a refreshing summer side.
Pair with steamed rice or congee for a simple, balanced meal.
Add sesame seeds or chopped scallions for garnish.
Calories: 79 kcal Carbohydrates: 8 g Protein: 3 g Fat: 5 g Saturated Fat: 0.4 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 0.02 g Sodium: 512 mg Potassium: 280 mg Fiber: 3 g Sugar: 1 g Vitamin A: 646 IU Vitamin C: 20 mg Calcium: 75 mg Iron: 1 mg
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