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Chili Oil Okra Salad

This incredibly crunchy, fresh, aromatic, and flavorful okra salad is beyond easy to put together and would make an excellent side dish or a refreshing component in a lunch box. I promise you, if you think you "hate" okras, try this recipe before you swear off them! 
Few vegetables are as hated and loved at the same time as okras. And the reason is always the one - the "slime" inside them. What exactly is that slimy liquid then? It's actually full of soluble fiber and can benefit our health greatly, from lowering blood cholesterol to promoting gut health by encouraging the growth of healthy bacteria which helps break down food and synthesize vitamins.
I personally LOVE the "slime" inside okras to be honest... I find them so fun and almost humorous haha. But of course, for others that could be an issue so I made an air-fried crispy okra recipe in the past that completely changes the texture. This salad is yet another great way to enjoy okra, trust me the refreshing crunchy bite and the rich, umami flavor and sizzling aroma from the dressing are what you'll focus on!

INGREDIENTS:

12 oz fresh okra
Salt and flour for washing
Salt and 1 tablespoon cooking oil for blanching
Ice bath

For the chili oil dressing -
2 tablespoon high smoke point oil like avocado, peanut, etc
1/2 teaspoon Sichuan peppercorn
1 bay leaf
5-6 dried red chili pepper
4-5 garlic clove
1 tablespoon soy sauce
1 tablespoon mushroom vegan "oyster" sauce
1 teaspoon mirin

TO MAKE:

- Scrub the okras carefully with a generous pinch of salt to remove any dirt and some of the "fuzz";
- Then add some flour and water, continue to wash them as the flour will absorb any impurity and easily take it off without breaking the tender okra skin, rinse thoroughly;
- Bring a pot of water to boil, add another pinch of salt to the water along with the tablespoon of cooking oil, this will protect the green color of okras;
- Add the okras to the pot and boil for 2 - 3 minutes until just cooked but NOT mushy;
- Immediately transfer the okras to an ice bath, this is crucial for keeping them crunchy and vibrant;
- Drain and pat dry the okras, trim off the stems;
- In a small sauce pot, heat the oil for the chili oil dressing, add in the Sichuan pepper corn and bay leaf, let the aromatics bubble and infuse over low heat for 10 - 15 minutes;
- Meanwhile, chop the chili peppers and finely mince the garlic, transfer to a bowl;
- Pour the hot oil over a sift onto the chili peppers and garlic, let them sizzle and enjoy the aroma!
- When the sizzling stops, add in the soy sauce, mushroom "oyster sauce" and mirin, stir to combine;
- Arrange the okras onto a plate, pour the dressing over them;
- Serve cold, enjoy!

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