INGREDIENTS

• 1 tablespoon peanut oil (or vegetable oil)
• 1 teaspoon Sichuan peppercorn
• 2 dried chili peppers
• 10 (200 grams / 7 ounces) okra, chopped
• 2 teaspoons light soy sauce or tamari for gluten-free

INSTRUCTIONS

Heat oil in a wok (or nonstick skillet) over medium heat until warm. Add Sichuan peppercorn and cook until fragrant and dark, about 1 minute. Turn to lowest heat and use a spatula (or ladle) to scoop out the peppercorns and discard them.
Break chili peppers into 2 to 3 parts and add them into the skillet. Stir a few times.

Turn to medium high heat (high heat if using electric stove) and add the okra to the skillet. Stir quickly to coat okra with oil, about 1 minute. Swirl in the soy sauce and stir to mix well. Cook and stir until the okra is cooked through and charred on the edges, 2 to 3 minutes. If the skillet starts to smoke intensely, lower to medium heat during stir-frying. If you can’t hear the vibrant sizzling, turn back to high heat.