Okra With Ginger Soy Sauce Recipe

This recipe for Okra with Ginger Soy Sauce gives me life because it’s a perfect fusion of savory, spicy, and tangy flavors that hit every taste bud just right. Plus, it’s a quick and easy dish to whip up, making it the ideal appetizer for impressing friends with minimal effort!

I love to prepare okra with ginger soy sauce; it’s a simple and flavorful dish. The fresh okra is perfectly complemented by a savory mix of soy sauce, fragrant ginger, and rich sesame oil.

Not only is it very delicious, but it’s also very healthy, thanks to the wealth of antioxidants and vitamins that fill every toasty-seeded serving.

Ingredients

Okra:
High in fiber and antioxidants; encourages digestive well-being.

Soy Sauce:
Provides umami and saltiness; amplifies overall taste.

Fresh Ginger:
Delivers warmth and spice; assists in digestion.

Sesame Oil:
A nutty smell; holds good-for-you fats that are beneficial for the heart.

Rice Vinegar:
Lends sharpness and vivacity; evens out the taste spectrum.

Sesame Seeds:
Mineral-rich; sprinkle on for crunch and subtle nuttiness.

Garlic:
Provides richness; recognized for its anti-inflammatory benefits.

Scallions:
A fresh and gentle taste of onion; fresh herb garnishes.

Ingredient Quantities

• 1/2 pound (approximately 225g) fresh okra, washed and trimmed
• 2 tablespoons soy sauce
• 1 tablespoon fresh ginger, finely grated
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds, toasted
• 1 garlic clove, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon sugar (optional, to taste)
• 1 tablespoon chopped scallions (for garnish)

Instructions

1. Boil a pot of water and blanch the fresh okra for about 2-3 minutes until tender but crisp. Drain and transfer the okra to a bowl of ice water to stop the cooking process. Once cooled, drain the okra and pat it dry.

2. In a small mixing bowl, whisk together these ingredients to make a dressing for the salad: soy sauce, finely grated ginger, sesame oil, rice vinegar, and garlic, minced to a paste. (Do not use a food processor; it will make the garlic too mushy.)

3. Savor the dressing and make any necessary adjustments to the salt, freshly ground black pepper, and sugar for seasoning. If you find it to be on the too-sour side, stir in a teaspoon of sugar and make sure it fully dissolves before serving.

4. Place a small skillet over medium heat and add the sesame seeds. Stir them frequently until they turn golden brown and give off their toasty, nutty aroma. Remove from the heat and set them aside.

5. Put the dried okra in a serving bowl and pour over the ginger soy dressing. Toss gently to coat the okra evenly.

6. Add an extra layer of flavor and texture to your okra dish by using toasted sesame seeds as a garnish. After you have dressed your okra, give it a final sprinkling of toasted sesame seeds before serving.

7. Ensure that any remaining dressing in the bowl is drizzled over the top of the serving plate. What remains undressed is topped with a single layer of crispy chickpeas.

8. To add a fresh burst of color and flavor, garnish with chopped scallions.

9. Present right away as a light appetizer or side dish.

10. Relish your Okra with Ginger Soy Sauce, delighting in the mingling of savory, spicy, and tangy tastes.

Equipment Needed

1. Large pot
2. Large bowl
3. Colander
4. Small mixing bowl
5. Whisk
6. Small skillet
7. Spoon (for stirring)
8. Knife
9. Cutting board
10. Serving bowl
11. Kitchen towel or paper towels

FAQ

• Can I use frozen okra instead of fresh?Certainly, frozen okra can be used. Be sure to thaw it and dry it thoroughly before cooking; this will eliminate excess moisture and keep the okra from becoming slimy.
• Is there a substitute for rice vinegar?You may use either apple cider vinegar or white wine vinegar as a substitute, but be aware that the flavor might differ slightly.
• How do I prevent the okra from becoming slimy?Make sure the okra is thoroughly dried prior to cooking; then, use high heat and avoid cramming too many pieces into the pan. Stir-frying quickly also assists in eliminating sliminess.
• Can I omit the sesame seeds?Certainly, the sesame seeds lend a nutty taste, but you can leave them out or sub in chopped nuts for a similar profile.
• What type of soy sauce should I use?If you prefer a dish that is not so salty, use regular soy sauce or low-sodium soy sauce. Dark soy sauce is not recommended, as the flavors may be too strong.
• Is the sugar necessary in the recipe?Sugar tempers the punch of the vinegar and boosts the flavor of the ginger, but you can skip it or use less if you’re not into sweet.
• Can I add other vegetables to the dish?Absolutely, sliced bell peppers or mushrooms can be added to the dish to amplify its flavor and texture. They should be stir-fried together with the okra.

Substitutions and Variations

For fresh ginger: Use 1/2 teaspoon of powdered ginger.
When sesame oil is not available: Substitute with olive oil or another vegetable oil. Note: You will have a different flavor.
Use apple cider vinegar or white wine vinegar in place of rice vinegar.
For sesame seeds: Substitute crushed peanuts, or omit them altogether, if necessary.
For scallions: Use chives instead or leave out if you don’t have any.

Pro Tips

1. Dry Okra Thoroughly After blanching and cooling the okra, ensure it’s completely dry before adding the dressing. Excess moisture can dilute the flavors and affect the texture of the salad.

2. Adjust Sweetness Carefully The optional sugar is meant to balance the acidity of the rice vinegar. Start with a small amount and adjust gradually, tasting as you go, to achieve the desired balance without overpowering the dish.

3. Optimize Ginger Flavor Use freshly grated ginger for a more vibrant and intense flavor. If you prefer a milder taste, let the ginger sit in the dressing for a few minutes before tossing with the okra to allow the flavors to meld.

4. Toast Sesame Seeds Lightly When toasting the sesame seeds, keep an eye on them to prevent burning. They should be golden brown and aromatic. Toasting enhances their nutty flavor, which complements the other ingredients.

5. Serve Immediately For the best texture and flavor, serve the okra salad immediately after dressing and garnishing. This will keep the okra crisp and the flavors bright.