Boiled okra
User Reviews
5
Boiled okra
Description
The recipe involves trimming and peeling the tougher outer parts of okra before blanching the pods in salted, oiled boiling water for just one minute. This brief cooking preserves a crisp-tender texture and bright green color, stopped promptly by transferring the okra to ice water. The dipping sauce combines aromatic garlic and spring onions, with a balance of salty soy, tangy black vinegar, rich oyster sauce, and a touch of sugar. Optional Thai chili and chili oil add heat, while sesame oil and seeds contribute nutty depth.
The result is a visually vibrant dish featuring tender, subtly crunchy okra paired with a complex sauce that mixes spicy, sour, umami, and sweet notes. It complements many main courses or can be served as a refreshing starter.
Adding salt and sesame oil to the poaching water enhances color retention and flavor. Immediate chilling halts cooking to maintain crispness and prevent overcooking, which can lead to mushiness and loss of delicate flavors.
Add salt and a small amount of sesame oil to boiling water to preserve okra color and enhance taste.Blanch okra briefly to keep a crunchy texture but avoid overcooking, which dulls flavor and texture.Immersing okra in cold water immediately after boiling halts cooking and preserves texture.The accompanying sauce blends savory, tangy, and spicy flavors with nutty sesame for a balanced dip.
Ingredients
- 10 okra
- salt a small pinch
- 1/4 tsp. sesame oil
Sauce
- 2 garlic chopped, cloves
- 1 Thai red chili cut into small circles, optional, fresh
- 2 spring onion chopped
- 2 tbsp. soy sauce light
- 1 tbsp. black vinegar
- 1 tbsp. oyster sauce
- 1/4 tsp. sugar
- 1 tbsp. sesame oil
- 1 tbsp. Chili oil , optional
- 1 tsp. sesame seeds
Instructions
- Cut off the tail end of okras. Peel off the hard part around okra.
- Bring a large pot of water to a boiling, sprinkle a small pinch of salt and add 1/4 tsp. sesame oil. Place okra in and blanch for 1 minute.
- Transfer out to chilled water to cool down and stop the heating process.
- Then strain and transfer to serving plate.
- In a small bowl, mix all the season together. Serve along with okra.
Notes
- Add salt and a splash of sesame oil to poaching water to maintain okra’s bright color.
- Blanch okra for only one minute to retain crispness and delicate flavor.
- Cool okra quickly in iced water after boiling to stop cooking and keep texture.
- The sauce combines garlic, chili, soy, vinegar, oyster sauce, and sesame for balanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 419mg | 17% |
| Potassium | 212mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 17mg | 19% |
| Calcium | 63mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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