Okra Recipes Vietnamese

The okra is quickly cooked in a peppercorn and chili pepper infused hot oil until slightly charred on the outside. The dish has a smoky and spicy savory flavor that is almost as good as a roasted one. It uses only five ingredients and takes five minutes to cook. Isn’t it a perfect dish for a busy weekday?

Okra is becoming more popular in Beijing lately, and I’m glad to see that even my neighborhood vegetable market sells it sometimes. I wasn’t so familiar with how to cook okra until recently, so I have been experimenting with it by employing various Chinese cooking techniques. Some of the experiments didn’t turn out so great, but I loved this simple stir-fry a lot. It uses peppercorn and chili pepper to infuse hot oil with a pungent aroma. The okra is cooked quickly and gets a smoky, spicy, and tangy flavor with a simple splash of soy sauce.

For daily home cooking, my family really likes to keep things simple. If you look at this dish, you’ll get an idea of what we actually cook and eat on a daily basis. Instead of adding various types of vegetables to a dish, sometimes a single veggie yields better results, and it’s just just plain faster to cook.

Stir Fry Okra Black Fungus Recipe

Unlike roasting veggies in the oven, stir-frying requires no preheating or long cooking times to get a dish on the table. Rather than chopping and cooking a bunch of different veggies, I tend to cook very quick stir-fried dishes that use just one or a few ingredients on a daily basis. Like this easy okra stir-fry, for example, where you need only ten minutes and a few ingredients to make wonderfully flavored veggies.

Like almost all Chinese stir fried dishes, this one uses a simple technique called “qiang guo” (炝锅), which means to add pungent spices and herbs to hot oil before cooking, to infuse the oil with a nice aroma. Think about the simple Spaghetti Aglio e Olio (pasta with garlic and oil). You only need the garlic infused olive oil and a pinch of fresh herbs to cook a very flavorful dish.

By using this technique, even if you just season the dish with a pinch of salt at the end, it will have a more complex taste. The ingredients that can be added to the oil include green onion, ginger, garlic, peppercorn, and chili pepper. In simple recipes like Chinese style green vegetables, kung pao chicken, and cabbage stir-fry, qiang guo is used to add tons of flavor to the ingredients and make the dishes “taste like China”.

Sauteed Okra Recipe

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Serving: 114 g , Calories: 100 kcal , Carbohydrates: 8.9 g , Protein: 2.4 g , Fat: 7 g , Saturated Fat: 1.2 g , Sodium: 307 mg , Potassium: 333 mg , Fiber: 3.7 g , Sugar: 1.8 g , Vitamin A: 850 IU , Vitamin C: 32.2 mg , Calcium: 90 mg , Iron: 1.1 mg

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Boiled Okra With Soya Cheese Recipe (Đậu Bắp Luộc Với Chao)

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my New York kitchen.I just picked up my Asian CSA yesterday and I was so excited to see okra on the list! Okra, aka lady fingers, contain pods that are “mucilaginous, ” which results in a super slimy texture when cooked.

This “mucilage” or slime is a debatable matter. Some folks either enjoy this gooey texture and others just hate it for that same reason.

I love this texture and it’s actually quite difficult to find a recipe or tips on getting okra more slimy (there’s hundreds of recipes to negate or eliminate slime and there’s absolutely nothing on enhancing the slime factor).

How To Make Canh Chua Cá (vietnamese Sour Fish Soup)

*If you know you don’t like the slime texture, feel free to boil okra’s whole (do not cut in half), and only boil til a little fork tender, don’t cook these too long. You can also cook these alternately by cutting and then flash frying these on a pan to reduce slime factor.

Okra actually becomes slimy when it touches water aka “roping”. The gooey substance aka mucilage, flows within the plant’s leaves and surrounds the seeds in its pod and to further activate the mucilage, we can try the following techniques:

1. Wash, drain, and trim off any long okra stems (you can also remove the tops completely but I like it for aesthetic purposes and I don’t like wastage).

Seafood Okra Soup And Semo Recipe

2. Cut all okra in half. Split each okra pod into half lengthwise then boil until your desired slime level is achieved. Using a pair of chopsticks, remove and transfer split okra pods on serving plate and set aside.

3. Peel, smash and mince the garlic gloves. Cut and mince all the chili peppers. Place minced garlic and Thai chili peppers into a small heat proof bowl and set aside.

4. Then heat 2 tablespoons of oil in a small sauce pan at medium-high heat. When the oil is hot, glassy and thin (right before smoking), remove from heat and immediately pour over your minced garlic and chili peppers mixture. Mix thoroughly then mix in light soy sauce and rice wine. Taste, add fish sauce, salt, sugar, or black pepper to taste.This roasted okra recipe strikes a delicious balance between the earthy flavor of okra and the sweet and savory umami glaze. The Xinjiang spice mix gives a beautiful kick of heat and a depth of flavor that is hard to resist. The okra, when roasted, takes on a delightful crunch while still maintaining a tender interior.

Canh Chua (vietnamese Sweet And Sour Soup)

Roasted okra is a tasty vegetable dish that you can easily make with a BBQ or a very hot cast iron skillet pan. Okra gets a bad rep for being slimy, but my recipe will teach you exactly how to do it for the perfect crunch. The trick is to keep them dry, which minimizes the sliminess entirely.

What sets this recipe apart is the unique combination of spices and the umami glaze. The glaze, made with oyster sauce and honey, pairs incredibly well with the smoky, spicy notes of the Xinjiang spice mix. This roasted okra recipe will certainly make for a memorable appetizer, or side dish that your family and friends will love.

Roasted okra is a delicious vegetarian side dish that features okra that’s roasted to perfection using a BBQ or a very hot cast iron skillet pan. There are many ways to make and season this delicious dish, but this particular recipe takes it to the next level!

Pan Grilled Vietnamese Pork Chop

We’ll be roasting okra to perfection so that it’s nice and crunchy, minus all the sliminess this veggie gets a bad rep for. Plus, we’ll be adding a delicious umami glaze with a Xinjiang spice mix. My simple version of this famous spice blend is commonly sprinkled on grilled lamb, kebabs, and vegetables in Uyghur cuisine.

This spice blend has wonderful flavors with both Chinese and Middle Eastern influences and can honestly be sprinkled onto anything grilled and it would taste fantastic.

If you have furikake, you can use that instead of this Xinjiang spice mix. I also have a homemade furikake recipe made with homemade powdered miso and gochujang that you may like that also goes fantastic with this roasted okra!

Vietnamese Sweet & Sour Soup (canh Chua)

Easy to Make: This Roasted Okra recipe is incredibly simple to prepare. With just a few ingredients and easy-to-follow instructions, you'll have a delicious vegetable dish ready in no time.

Quick: Whether you choose to grill or roast your okra, the cook time is fast, making this a perfect go-to recipe for busy weeknights or last-minute meals. From start to finish, this dish can be made in just 11 minutes!

Family-Favorite: The umami glaze and Xinjiang spice mix add unique and delicious flavors that even the pickiest eaters would love. It is a fun and tasty way to include more vegetables in your family's diet.

Wandering Chopsticks: Vietnamese Food, Recipes, And More: Okra And Tomatoes

Vibrant and Versatile: This recipe is adaptable to your preference. You can adjust the spices, use a BBQ or a hot cast iron skillet, and even change up the dipping sauce, making it an exciting addition to various dishes.

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

Whenever you buy okra, make sure you are buying them fresh and not frozen or pre-packaged. Frozen okra has been sitting in a enclosed plastic bag with ice crystals on them which means once they defrost, they will become slimy.

Okra Salad Recipe By Brinda Bungaroo

Making this incredible roasted okra recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

Prepare the