A little about this dish
This Chinese-inspired side pairs emerald steamed okra with crisp, lightly charred Asian pear. Fermented black beans, Chinkiang vinegar, ginger, and Sichuan pepper create a savory-tangy dressing that cuts through okra’s silky texture, while sesame and cilantro add fragrance and visual contrast.
Ingredients (for 4)
- Fresh okra — 1 pound — rinse, thoroughly dry, and trim the caps
- Large firm asian pear — 1 — core and cut into 1/2-inch wedges
- Fermented black beans (douchi) — 2 tablespoons — rinse and finely chop
- Scallion — 2 — thinly slice, keeping the whites and greens separate
- Fresh ginger — 1 tablespoon — finely grate
- Garlic clove — 1 — finely grate
- Small red fresno chile — 1 — thinly slice
- Sichuan peppercorns — 1/2 teaspoon — lightly crush
- Chinkiang black vinegar — 1 tablespoon
- Gluten-free tamari — 1 tablespoon
- Toasted sesame oil — 1 teaspoon
- Toasted sesame seeds — 1 tablespoon
- Fresh cilantro leaves — 1/4 cup
- Granulated sugar — 1 teaspoon
- Neutral oil — 1 tablespoon
- Kosher salt — to taste
Preparation
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Step 1 — 🫛💨⏱️Set a steamer over 1 inch of simmering water. Arrange 1 pound of rinsed, thoroughly dried okra with the caps trimmed in a single layer. Cover and steam for 4 to 5 minutes, until bright green and just tender.
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Step 2 — 🍐🔥🍽️Heat a dry cast-iron or heavy skillet over medium-high heat. Cook the cored Asian pear wedges for 1 to 2 minutes per cut side, until lightly softened and deeply marked. Transfer to a plate.
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Step 3 — 🧄🌶️🥄Warm the neutral oil in a small skillet over medium-low heat. Add the scallion whites, grated ginger, grated garlic, chopped fermented black beans, sliced Fresno chile, and crushed Sichuan peppercorns. Stir for 60 to 90 seconds, until fragrant but not browned.
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Step 4 — 🥣🍶✨Remove the skillet from the heat. Whisk in the Chinkiang black vinegar, gluten-free tamari, toasted sesame oil, and granulated sugar. If the dressing is thick, loosen it with 1 tablespoon of hot water.
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Step 5 — 🔪🌿❄️Transfer the steamed okra to a wide plate and cool uncovered for 5 minutes. Use a sharp knife to split each pod lengthwise.
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Step 6 — 🍐🌱🎉Arrange the okra cut-side up on a serving platter, nestling the charred pear wedges between the pods. Spoon the dressing over the okra, then sprinkle with toasted sesame seeds, scallion greens, and fresh cilantro leaves. Taste and add kosher salt only if needed.
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Step 7 — ⏳🍴🌡️Let the platter stand for 5 minutes so the dressing can soak into the okra. Serve warm or at room temperature.
A final fox tip
For a deeper autumnal variation, replace half the Asian pear with firm apple wedges. The dressing can be made several hours ahead; bring it to room temperature before serving. Children can help rinse the okra, arrange the pear, and sprinkle the garnishes.