The Best Okra Recipe (Ready in 5 Minutes)

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Here's a simple and fantastic Chinese recipe for preparing okra. If you've been hesitant to try okra due to its slimy texture, this recipe is for you because the egg protein absorbs most of the slime and balances the texture in a perfect way. You will be surprised by the result: fresh, crispy okra, soft, tender egg, and no more sticky strings pulling in between the pods.This is probably the best way to enjoy okra.

Ingredients
170g / 6 oz okra
1 tbsp cooking oil to blanch the okra
3 large size eggs
1 Tbsp soy sauce (Amazon Link - https://geni.us/light-soy-sauce)
1 Tbsp oyster sauce (Amazon Link - https://geni.us/premium-oyster-sauce)
1/2 Tbsp garlic chili sauce
1/4 tsp ground white pepper (Amazon Link - https://geni.us/white-peppercorns)
2.5 Tbsps cooking oil

Instructions

Bring a pot of water to a boil, add oil and okra, and blanch for 1.5 minutes. The oil will coat the surface of the okra and retain its vivid green color.

Take the okra out of the pot and rinse under running water to cool completely so your hands can handle it.

Discard the calyx, where the part that connects the stem. Then cut the okra into 1/4 inch thick slices. Okra is also known as lady’s finger or gumbo, its slime liquid is made up of a soluble fiber, which is nutritious and good for you. If you want to see more Chinese recipes to cook okra, let me know in the comment.

Place the okra into a bowl. Crack in 3 eggs and add 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1/4 tsp of ground white pepper, and 1/2 tbsp of your favorite chili sauce to give the dish a little spicy kick (any brand will work). Mix well

Turn the heat to high and heat the wok until smoking hot. Add 2.5 Tbsps of oil and swirl it around to form a non-stick layer at the bottom.

Add the okra and egg mixture and wait for 10 seconds. Then gently swirl the wok around to make sure the bottom of the egg is not sticking to the metal.

Once the egg is set, use you spatula to flip to pan fry the other side. Chinese people prefer our eggs to be brown and crispy, which may be a bit over cooked in western cuisines. However, you can cook to your favorite doneness. Keep stirring and break the egg into smaller pieces.

You can serve it as a side dish. I like to eat it as a condiment alongside plain congee.