Directions

1. Crispy Fried Okra (香脆炸秋葵)

1. The first recipe is Crispy Fried Okra (香脆炸秋葵). Once tried, you will love it because it is crispy on the outside and tender on the inside. You will not feel the annoying slimy liquid at all and the taste is just delicious. It is like eating fries, but it is green. If you got family or friends who is not a fan of okra, feed them this and change their mind.

   

2. Use a peeler to peel the tough calyx. Slice each pod in halves, lengthwise.

   
3. Season the okra with 1/4 tsp of salt, 1.5 tsp soy sauce, 1.5 tsp oyster sauce, some ground black pepper to taste, and the grated garlic. Mix well until you see the sticky liquid pulling in between the pods.
   
4. Sprinkle 4 Tbsps of cornstarch in batches and stir thoroughly. The sticky liquid will ensure the cornstarch clings evenly onto the okra surface.
   
5. Heat 1 cup of oil in the wok to 380°F / 193°C. Add the okra one by one and fry for 2 minutes or until crispy. Make sure you stir and flip to ensure even cooking. You should fry everything in 2-3 batches. If you crow the wok, the okra will stick to each other.
   
6. Remove the okra from the oil and use kitchen paper to absorb the excess grease.
   
7. Serve the okra with your favorite dipping sauce. I just simply mix 1.5 tbsps of mayonnaise with 1/2 tbsp of chili sauce.
   

2. Blanched Okra with Wasabi (白灼秋葵)

1. The second recipe is Blanched Okra with Wasabi Soy Sauce, which is easy, healthy, and surprisingly delicious. The blanching method allows you to enjoy the purest natural taste of okra and retain its maximum nutrition. The okra is crispy, not slimy, and pairs perfectly with the pungent wasabi flavor. This dish is extremely low carb, so it was one of my recipes that helped me with my Prednisone side effects. I used to take prednisone for two years, during which my diet increased dramatically. I just constantly wanted to eat. I was afraid that I would become fat and get the classic prednisone moon face, so whenever I felt hungry, I blanched some vegetables and dipped them with wasabi soy sauce. That’s how I can enjoy eating while still managing my weight.

   

2. Use a peeler to peel the tough calyx of the okra.

   
3. Bring 2 liters of water to a boil. Add a drizzle of cooking oil and toss in the okra. The oil will coat the surface of the okra and retain its vivid green color. Blanch them for 1.5 minutes. The pods will float on top of the water. I like to push them down so they can cook evenly.
   
4. Take the okra out and add them to an ice bath for a few minutes. This step is essential as it enhances the crispy texture.
   
5. While waiting, thoroughly mix 2 Tbsps of low-sodium soy sauce with some wasabi to taste; If you don’t have low-sodium soy sauce, you can dilute the regular soy sauce with a bit of water by taste.
   
6. Take the okra out of the ice water and dry them with paper towels before plating. Otherwise, the excess liquid will dilute the dipping sauce.
   
7. Serve as a side dish.
   

3. Stir-fry Okra with Cured Meat (秋葵炒腊味)

1. The third recipe is a classic Chinese okra stir fry with cured meat. Okra pairs well with fatty cured meat because the oil coats the cut surface and prevents the okra from leaking sticking juice. You will not see slimy liquid in this dish at all. That is how you can tell it is a good okra stir fry. I like to serve this dish with white rice. The okra absorbed lots of umami flavor from the cured meat. It is just simple and yummy.

   

2. Remove the tough skin from the Chinese cured bacon(AKA lap yuk), then slice the meat into thin slices. If you can find Chinese cured bacon, use thick cuts of regular bacon. It will be just as delicious.

   
3. Slice the Cantonese sausage (AKA lap cheong) at a 45-degree angle into thin slices. Cantonese sausage looks like mini salami but you have to cook it before eating. If you can’t find this ingredient, use maple syrup flavored sausage as a replacement because Cantonese sausage is slightly sweet.
   
4. Cut of the calyx of the of okra, then cut each pod into three pieces at a 45-degree angle and set it aside.
   
5. Add the cured bacon and sausage slices into a wok without oil. Stir over medium-low heat for 2-3 minutes. Don’t use high heat because Cantonese sausage and cured meat contain sugar and high heat will burn them quickly.
   
6. When you see some fat (about 2 tbsps) is rendered out, push the cured meat to the side and toss in some garlic, ginger slices, and red chilies. Stir for a minute or until fragrant.
   
7. Add the okra and stir for 2-3 minutes. We want the bacon fat to coat the cut surface. This step is important because the oil sears the cut surface and prevents the soluble fiber for leaking so your dish will be slime free.
   

8. Drizzle in 1 Tbsp of soy sauce and mix well. Then thoroughly stir the okra with the cured meat and you are done.

   

4. Okra Mushroom Soup (秋葵鸡蛋汤)

1. Next, I am going to show my okra mushroom soup recipe, which is hearty, steamy, and healthy. The sticky liquid in okra is a type of soluble fiber, so once it dissolves into the soup, it is not slimy anymore. Instead, it makes everything else smooth, silky, and comforting.

   

2. Add the diced shallots, garlic, scallion, and 1.5 Tbsps of oil into a saucepan and stir over medium heat for 2-3 minutes or until the aromatics are slightly golden on the edge.

   

3. Add 1.5 Tbsp of soybean paste and 2 Tbsps of soy sauce. Keep stirring for a minute.

   
4. Pour in 3 cups of water. You can use vegetable stock if you want. Turn the heat to high, and it will take a few minutes for it to boil.
   
5. During this time, you can cut the mushroom and okra into slices.
   
6. Once the water comes to a boil, add the okra and mushroom slices and continue to boil for 2 minutes.
   
7. Crack one egg into a bowl and whisk it well. Drizzle the into the soup. Give it a taste and add a pinch of salt or to taste. Mix well and turn off the heat.
   
8. Garnish the soup with some goji berry.
   

5. Air Fryer Roasted Okra (空气炸锅秋葵)

1. Now we will make the fifth recipe - Air Fryer Roasted Okra, which is my favorite out of all six because it is extremely simple and the taste is phenomenal, kind of like roasted vegetables with honey BBQ flavor.

   

2. Use a peeler to peel the tough calyx of the okra and keep the pods whole. We will not cut open the pods, otherwise the okra will become dry after air frying.

   
3. Season the okra with 1 tbsp of soy sauce, 1 tsp of oyster sauce, 1 tsp of honey, 1/2 tsp of red chili powder, 1/4 tsp of garlic powder, and some black pepper to taste. Mix well.
   
4. Drizzle 1.5 Tbsps of cooking oil and stir to coat the okra.
   
5. You don’t need to pre-heat the air fryer. Just add the okras into the basket and arrange them to make sure they don’t stack on top of each other. Otherwise they don’t cook evenly.
   

6. Turn the heat to 400℉ / 204℃ and air fry them for 5 minutes. After cooking, the okra pods shrink slightly.

   
7. Serve as a side dish.
   

6. Stir Fry Okra with Salted Egg Yolk (咸蛋炒秋葵)

1. The last recipe is a little special because we will be using salted egg yolk. You will find this ingredient in the freezer section of your local Asian market. They are just duck egg yolks preserved with salt, but they do have a beautiful fermented flavor and a firm texture, kind of like cheese, which goes really well with okra.

   

2. Use a zester to shave the salted egg tolks finely and set it aside. Be careful. The yolks are pretty small so don’t cut your fingers.

   
3. Cut off the calyx of the okra and slice each pod into 3 pieces at a 45-degree angle. Set it aside.
   
4. Turn the heat to medium, and add 2 tbsp of oil, 1 tbsp of minced garlic, 1.5 tsp of minced ginger, and the okra. Stir for a few minutes or until the okra is a bit soft.
   
5. Add 1/3 tsp of salt and the shaved salted egg yolk and stir until the yolk will become foamy and cling on to the okra evenly.
   
6. Serve as a side dish.