#Chinese okra skin

When the okra is cold, remove and drain.This step will stop the okra from further cooking and retain the bright green color. Remove the okra and place them in a bowl of ice water immediately.Bring a pot of water to a boil, add some salt and then blanch the okra for about two minutes until cooked.Remove the okra and wash again under running water and drain.Please wear a pair of the glove if your hand is sensitive to allergens. Then rub each okra with your hand to remove the fine hairy stuff on the surface. Add one to two tablespoons of salt to the water.After you purchase the okra from the market, clean it under running water briefly, then place it in a bowl of water.As an Amazon Associate, I earn from qualifying purchases. I may receive commissions for purchases made through links in this post. Please read my privacy policy for more info. Note: This post may contain affiliate links. First, cook the okra, either steamed or blanch, and prepare the chili garlic sauce. This Chinese okra recipe takes only two steps to complete. It is called mainly as 秋葵 in Chinese but is more commonly as 羊角豆 in Malaysia. Okra is also known as lady’s fingers in many English-speaking countries. You will be surprised by how tasty it is and how simple the preparation is. It takes advantage of the intensely savory sauce paired with the light flavor okra with a slimy texture. Okra dressed with chili garlic sauce is a quick and easy Chinese okra recipe often prepare in the ordinary household. Here is a different Chinese okra recipe – just blanch or steam the okra and dress with the chili garlic sauce. Slow Cooker Pulled Pork with Alabama White Barbecue Sauce.There are various ways to cook okra- make curry, gumbo, oven-roasted, stew, etc.Try it with seafood, chicken and sausage, or no meat at all there are a zillion recipes out there. Dredged in egg and cornmeal and fried to a golden crisp, it’s a “simple Southern classic.” Add a twist by making it curried. Cooking okra slowly on low heat will bring out maximum mucilage. Okra’s high fiber and mucilage content are ideal for helping with digestion. The slime okra is known for is called mucilage, and it’s actually good for you. Some folks enjoy this texture, while others try to mask the slippery nature of the pods. This “mucilage” or slime contains soluble fiber that we can digest. Okra pods are known as “mucilaginous,” which results in a slimy or gooey mouthfeel when cooked.

The day before cooking, place your okra in the freezer. Before cooking, slice the okra into tiny pieces, rinse them in water, then pat them dry with a paper towel. How do you get the slime out of okra for gumbo?ĥ ways you can easily remove slime from okra Use it as you would green okra–deep fried, sliced and sauteed, or in stir fry. It has a spongy white flesh if picked young. Why is my Chinese okra bitter?įlavored like zucchini, Chinese okra can taste bitter as it matures.

#Chinese okra skin

… Typically picked when its young, Chinese okra should be about 10 inches (no more than 18) in length and its skin is dark green with hard, narrow ridges. What is the difference between Chinese okra and regular okra?Ĭhinese okra is a little more unique than your traditional okra and the two are actually not even related.

This Louisiana dish is probably what’s given okra its slimy reputation-the vegetable is sliced and simmered so all of its goo leaches out.