Wok-Fired Okra Sambal

Ingredients

• 4 servings jalapeño chile pepper red julienned for topping
• 4 servings kosher salt 
• 2 pounds okra trimmed
• 1.5 teaspoons oyster sauce 
• 4 servings pepper freshly ground
• 1 tablespoons fried shallots 
• 0.5 cup sugar 
• 2 tablespoons vegetable oil for frying plus more
• 0.3 cup sambal oelek Asian chili paste

Equipment

• bowl
• frying pan
• pot
• kitchen thermometer
• wok
• slotted spoon
• skimmer

Directions

1. Heat the peanut oil in a wok or skillet over medium heat.
2. Add the chili paste and fry, stirring, about 3 minutes.
3. Add 2 tablespoons salt and all but 1 teaspoon of the sugar and cook until the sugar begins to caramelize, about 5 minutes.
4. Heat about 4 inches peanut oil in a medium pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Working in batches, fry the okra until bright green, about 30 seconds, then remove with a wire skimmer or slotted spoon and shake off the excess oil.
5. Add the okra to the wok with the chili sauce and toss about 1 minute.
6. Add the oyster sauce, 1/2 teaspoon pepper and the remaining 1 teaspoon sugar and toss 30 more seconds.
7. Transfer to a serving bowl and top with the shallots and chile pepper.
8. Photograph by Yunhee Kim