Recipe from Feasts of Good Fortune (on shelves Dec. 3, 2024; pre-order from your favorite retailer)
© Hsiao-Ching Chou
DRY-FRIED OKRA WITH CHILIES AND GOJI
MAKES 4 SERVINGS, FAMILY STYLE
A dear family friend experimented with growing okra, and it inspired us to think about different ways to use the bounty. The dry-fried method we use for beans works perfectly for okra. Be sure to buy the freshest okra that are still small. If they’re overgrown, they’ll have a tough texture and won’t be pleasant to eat.
1 pound fresh whole okra (small pods)
Vegetable oil, for frying
1 green onion, finely chopped
1 teaspoon finely minced or grated fresh ginger
1 large clove garlic, crushed or finely minced
3 dried red chilies
2 tablespoons dried goji berries (optional)
1½ tablespoons soy sauce
1 teaspoon sugar
½ teaspoon sesame oil
Trim the stems off the okra, leaving a thin layer of stem at the top so the okra pod remains sealed (to keep the seeds from slipping out and popping in the oil). Line a dinner plate or a large bowl with two layers of paper towels. Set aside.
In a 4-quart Dutch oven or similar, add vegetable oil to a depth of 1 inch. Heat on medium to 350 degrees F. In batches, add the okra and fry for about 30 seconds, or until the outer surface starts to blister. Use a strainer or slotted spoon to pick up the okra, letting the excess oil drip into the pot, then transfer the okra to the plate lined with paper towels. Repeat with remaining okra. When finished, turn the heat off and let the oil cool completely. You can save the oil to use again. (Note: We use the wok to fry. Then we pour out the excess oil into a heat-proof container, and we use the same wok to stir-fry.)
Preheat a wok over medium-heat until wisps of smoke rise from the surface. Add 1 teaspoon vegetable oil and let heat for a few seconds until the surface of the oil starts to shimmer. Add the green onions, ginger, garlic, dried chilies, and goji and quickly stir. The goal is to release the fragrance of the aromatics but not burn them. Do this for a few seconds. Add the okra and stir-fry for 10 to 20 seconds to combine the aromatics. Drizzle on the soy sauce and stir-fry again for about 30 seconds, or until the okra is well coated with the sauce. Sprinkle on the sugar and stir again. Turn off the heat. Add the sesame oil, give it one last toss, then transfer to a serving dish. If you’re not serving this as a side dish, serve with rice.
Mom says: It might seem like frozen okra could work, but it’s not a good idea to throw a bunch of frozen okra coins into a pot of hot oil. When defrosted, the okra pieces still contain moisture that doesn’t play nicely with oil. Stick with fresh okra.
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