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5 from 1 vote

Four Ingredient Okra Stir Fry

The okra is roasted in a peppercorn and chili pepper infused oil until slightly charred on the outside with a tender texture.
Cook Time10 minutes
Total Time10 minutes
Course: Sides
Cuisine: Chinese
Servings: 2
Calories: 100kcal
Author: HWC Magazine


  • 1 tablespoon oil
    (peanut or vegetable oil)
  • 1 teaspoon Sichuan peppercorns
  • 2 dried chilis
  • 7 oz okra
  • 2 teaspoon tamari (soy) sauce (light soy sauce or tamari sauce for our gluten free friends)


  • 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 an 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 during stir-frying, lower to medium heat. If you can’t hear the vibrant sizzling, turn back to high heat.
  • Transfer to a plate and serve warm.


Adjust the heat to your desired preference by increasing or decreasing the chili peppers and Sichuan peppercorns. 


Serving: 1g | Calories: 100kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 343mg | Potassium: 297mg | Fiber: 3g | Sugar: 2g | Vitamin A: 843IU | Vitamin C: 23mg | Calcium: 81mg | Iron: 1mg