This spicy Szechuan roasted okra recipe is super easy and perfect for spice lovers. I used a bottled Szechuan sauce you can find in any Asian grocery store isle and a sprinkling of crushed red peppers. You can leave the okra whole or slice them in half if you want more seasoning-to-okra ratio. They roast up beautiful and tender; even the larger ones that seem tough when boiled. As for the “slime” okra is famous for, you won’t even notice it when you roast them up. They are sweet and delicate and have a delicious okra flavor.
I was an okra lover before, but now, roasted okra is my new favorite snack. Okra has been available in my grocery store for the past month now, and I’ve been bringing a bunch home every week, trying new flavors and combinations.
So far, I made soy & garlic glazed okra. A Parmesan and garlic okra recipe will be posted soon. I can’t figure out which one is my favorite, but this recipe for spicy Szechuan okra was my husband’. He is not an okra fan, but he ate these like candy, so I must be doing something right! They make a great side dish or unique appetizer everyone will talk about. Enjoy!
Spicy Szechuan Roasted Okra Recipe
- 1 pound (454g) whole okra
- 1 tablespoon vegetable or olive oil
- 2 tablespoons bottled Szechuan sauce (or more to taste)
- crushed dried red pepper flakes
- Sprinkle salt (optional)
Preheat oven to 400 degrees F/190 degrees C
Wash and dry okra. Cut off stems just above the line where the stem attaches to the body of the okra. Slice in half or leave whole.
Place the okra on a baking sheet and drizzle with oil and Szechuan sauce. Toss with your hands to coat. Place into the oven and roast for 20 minutes, turning once. (If roasting whole okra, you may need another 5 minutes). Remove from the oven when okra is lightly browned and tender.
Toss with crushed red pepper flakes and salt (optional) to taste.