About noon on the Sunday before Labor Day, my son called and invited me to his house for a cookout with friends. He asked that I bring a vegetarian dish to the cookout which started at 3pm…about three hours from his call. The Saturday before, I stopped by Clemon’s Produce and while there, I picked up some in season, Florida grown okra.
So out of necessity okra became the basis for the vegetarian dish I brought to the cookout. A quick Google search and I stumbled on a great Chinese inspired recipe on the “Cook with Kelly” blog. This recipe is largely based on Kelly’s great preparation.
When I made this dish on Labor Day, it was pulled together quickly and not documented for this blog. On the day after cookout — Labor Day — I invited my son and his wife to lunch to return their effort on a great cook out. At lunch, my daughter-in-law commented that she enjoyed the okra dish. So, this documented version of the cold okra dish is for by daughter-in-law.
Preparation is simple. The ends of the okra are trimmed before blanching in salted, boiling water for two minutes. A dressing is prepared consisting of chopped garlic, chopped green onion, soy sauce, sesame oil, rice vinegar, a dash of Worcestershire sauce and a bit of sweetener. Here, I used light corn syrup.
This is a great appetizer for parties for four, or more.
- About 1 pound of fresh okra (12 to 16 okra seed pods) trimmed
- 2 large cloves of garlic minced
- 1/4 cup chopped green onion
- 1/2 red Serrano chile finely diced
- 1 tablespoon soy sauce
- 1/2 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1/2 tablespoon Worcestershire sauce
- 1 tablespoon light corn syrup
- Sea salt to taste
- Bring 4 quarts of salted water to a boil. Add the trimmed okra and blanch for two minutes. Remove the okra and plunge in ice water to stop the cooking process.
- Whisk together the garlic, green onion, diced chili, soy sauce, sesame oil, rice vinegar, Worcestershire sauce and corn syrup.
- Spoon the garlic, green onion dressing over plated okra and season with sea salt.