Garlic Okra with Soy (Suan Rong Qiu Kui)
Blanched okra dressed raw with garlic and soy — slippery, garlicky, and weirdly addictive.
The story
Chinese home cooks blanch okra whole and dress it — no slimy frying, no breading. The mucilage that makes okra controversial becomes a silky glaze here, and the garlicky soy dressing turns it into a proper side dish.
Ingredients (5 + pantry staples)
- Okra — 1 lb / 450 g
- Garlic — 3 cloves, grated
- Soy sauce — 1.5 tbsp
- Black vinegar — 1 tsp
- Toasted sesame oil — 1 tsp
Pantry staples used (don't count toward the 6): sugar (pinch). Not stocked yet? See the pantry page.
Steps
- Boil whole okra 3–4 minutes until bright green and just tender; drain.
- Whisk garlic, soy, vinegar, sesame oil and sugar.
- Top the okra with the dressing and eat with your hands, buffet style.
Swaps
The dressing doubles for blanched green beans and asparagus.
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Blanched Greens with Oyster Sauce (Bai Zhuo)
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