Name: Wok-Fired Okra Sambal
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons peanut or vegetable oil, plus more for frying; 1/4 cup sambal oelek (Asian chili paste); Kosher salt; 1/2 cup sugar; 2 pounds okra, trimmed and cut on the bias into 2-to-3-inch pieces; 1 1/2 teaspoons oyster sauce; Freshly ground pepper; 1 to 2 tablespoons fried shallots; Julienned red fresno or jalapeno chile pepper, for topping

Directions

Heat the peanut oil in a wok or skillet over medium heat. Add the chili paste and fry, stirring, about 3 minutes. Add 2 tablespoons salt and all but 1 teaspoon of the sugar and cook until the sugar begins to caramelize, about 5 minutes.
Heat about 4 inches peanut oil in a medium pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Working in batches, fry the okra until bright green, about 30 seconds, then remove with a wire skimmer or slotted spoon and shake off the excess oil. Add the okra to the wok with the chili sauce and toss about 1 minute. Add the oyster sauce, 1/2 teaspoon pepper and the remaining 1 teaspoon sugar and toss 30 more seconds. Transfer to a serving bowl and top with the shallots and chile pepper.

Photograph by Yunhee Kim

Courtesy of Food Network Magazine

Wok-Fired Okra Sambal

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