🍽️ How to Make Liang Ban Qiu Kui (Chilled Okra Salad)

🧆 Ingredients

• 200g fresh okra
• 2 cloves garlic (minced)
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1 tablespoon chili oil
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 2 green onions (chopped)
• Salt to taste

🍳 Steps

1. Selecting and Preparing the Okra:

   • Maturity Identification: Choose fresh, bright green okra pods that are firm, slender, and free of blemishes. Avoid pods that are dull, limp, or overly large, as these may be tough and fibrous. Gently bend the tip of the okra; if it snaps easily, it is tender and ideal for salad.
   • Cleaning: Rinse the okra thoroughly under running water to remove any dirt or surface fuzz. For extra cleanliness, soak in a bowl of lightly salted water for 5–10 minutes, then rinse again. Pat dry with a clean towel.
   • Trimming: Trim the stem ends without cutting into the seed cavity to prevent sliminess. Optionally, remove the pointed tip for a neater appearance.
   • Blanching: Bring a pot of salted water to a rolling boil. Add the okra and blanch for 1–2 minutes, just until the color brightens and the pods are tender but still crisp. Do not overcook, as this will make the okra mushy.
   • Shocking: Immediately transfer the blanched okra to an ice bath (a bowl of cold water with ice cubes) to halt cooking and preserve the vibrant green color and crisp texture. Let sit for 2–3 minutes, then drain thoroughly and pat dry.
   • Slicing: Slice the okra into even rounds or diagonals, about 0.5–1 cm thick, for a more attractive presentation and even texture.

2. Making the Sauce:

   • In a mixing bowl, combine minced garlic, soy sauce, vinegar, chili oil, sugar, sesame oil, and salt. Stir until the sugar dissolves and the sauce is well blended.
   • Taste and adjust the seasoning as needed, balancing the salty, sour, spicy, and aromatic notes. For extra depth, add a splash of lemon juice or a pinch of white pepper.
   • If you prefer a milder flavor, reduce the amount of chili oil or omit it entirely.

3. Combining and Marinating:

   • Gently toss the sliced okra with the sauce until every piece is evenly coated. Use a spatula or clean hands to avoid breaking the delicate pods.
   • For a more intense flavor, cover and refrigerate for 10–15 minutes before serving, allowing the okra to absorb the dressing. Stir once halfway through marinating for even flavor distribution.

4. Finishing Touches:

   • Just before serving, garnish with chopped green onions and sesame seeds for added color and texture.
   • For extra crunch, sprinkle roasted peanuts or crispy shallots on top.
   • Serve the salad chilled as a refreshing appetizer or side dish.

5. Ingredient Handling and Serving Tips:

   • Okra Sliminess: To minimize sliminess, avoid cutting into the seed cavity when trimming, and always shock the okra in ice water after blanching.
   • Presentation: Arrange the okra slices neatly on a serving plate for a more appealing look.
   • Flavor Variations: Add a dash of light soy sauce or a few drops of sesame oil just before serving for enhanced aroma.
   • Storage: If not serving immediately, keep the salad covered in the refrigerator for up to 4 hours. Stir gently before serving to redistribute the dressing.
   • Pairing: This dish pairs well with other cold appetizers or as a side to spicy Sichuan mains.

💡 Tips

• Blanch okra briefly to retain crispness and color.
• Slice okra evenly for better presentation.
• Adjust chili oil and vinegar to taste.
• Serve immediately for best texture.