The Weeknight Table

Yield: 6 servings Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes

Ingredients

Produce

• 1½ pounds fresh okra
• 1 red bell pepper, finely diced
• 1 small yellow onion, finely diced
• 6 cloves garlic, minced
• 2 fresh red Fresno chilies, thinly sliced
• 4 green onions, thinly sliced
• 1 tablespoon fresh ginger, minced

Dry Goods

• ¾ cup cornstarch
• ½ cup all-purpose flour
• ¼ cup rice flour

Pantry

• 1 tablespoon Shaoxing cooking wine
• 1 teaspoon toasted sesame oil
• Vegetable oil, for frying

Spices & Seasonings

• 1½ teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper
• 1 teaspoon ground white pepper
• 1 teaspoon Chinese five-spice powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon granulated sugar
• ¼ teaspoon MSG, optional

Instructions

Begin by washing the okra thoroughly under cold running water, then spread it onto a clean kitchen towel and pat completely dry. Trim the stem ends without cutting into the seed chambers, then slice the okra in half lengthwise. For particularly large pods, cut them into quarters. Keeping the okra as dry as possible is important because excess surface moisture can interfere with crisping during frying.

In a large mixing bowl, combine the cornstarch, all-purpose flour, rice flour, garlic powder, onion powder, and ½ teaspoon of kosher salt. Whisk until evenly combined. Add the prepared okra and toss thoroughly, making sure every piece is lightly coated in the seasoned flour mixture. Shake off any excess coating and arrange the okra on a wire rack while the frying oil heats.

In a separate small bowl, combine the remaining teaspoon of kosher salt, black pepper, white pepper, Chinese five-spice powder, crushed red pepper flakes, granulated sugar, and MSG, if using. Stir until evenly mixed and set aside. This seasoning blend will be added after frying so the spices remain fragrant and don’t burn in the hot oil.

Pour approximately 2 inches of vegetable oil into a heavy-bottomed pot or deep skillet and heat to 350°F. Working in batches, carefully lower the coated okra into the hot oil, making sure not to overcrowd the pot. Fry for 3–4 minutes, gently separating any pieces that stick together, until the coating becomes golden and crisp. Transfer the fried okra to a wire rack set over a baking sheet. Allow the oil to return to 350°F before frying the next batch.

Once all the okra has been fried, increase the oil temperature to 375°F. Return the okra to the oil in batches and fry for an additional 45–60 seconds. This second frying helps drive off additional surface moisture and produces an exceptionally crisp exterior. Transfer the okra back to the wire rack and allow any excess oil to drain.

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the diced onion and red bell pepper and stir-fry for approximately 2 minutes, until they begin to soften but retain some texture. Add the garlic, ginger, sliced Fresno chilies, and white portions of the green onions. Continue stir-frying for another 30–45 seconds, just until the garlic becomes fragrant.

Pour in the Shaoxing cooking wine and allow it to bubble for approximately 15–20 seconds, loosening any flavorful bits from the bottom of the wok. Add the fried okra and immediately sprinkle the prepared salt-and-pepper seasoning mixture over everything. Toss quickly over medium-high heat for approximately 30 seconds, ensuring the okra is evenly coated without allowing it to sit in the pan long enough to lose its crispness.

Remove the wok from the heat and drizzle with the toasted sesame oil. Add the remaining green onions and give everything one final toss. Transfer the okra immediately to a serving platter, making sure to spoon the crispy garlic, peppers, and onions over the top.

Serve hot while the coating is still crisp. The result is a combination of Southern fried okra and Chinese salt-and-pepper cooking, with a light, crunchy exterior, fragrant garlic, aromatic peppers, and a bold seasoning blend that delivers savory heat in every bite.

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