Sichuan-Style Spicy Okra
Seafood Stew
A vibrant, bubbling pot of fiery red broth packed with tender pork, mixed seafood, and fresh okra. This hearty stew balances intense Sichuan heat with the natural thickening power of okra.
Okra is often celebrated for its unique texture, but in this bold recipe, it becomes the star of a rich, spicy broth. Drawing inspiration from hearty regional stews, this dish layers fiery chili sauce and Sichuan pepper with an abundance of meats and seafood. The okra naturally thickens the savory beef bone broth, creating a luxurious, clinging sauce that coats every bite.
Ingredients
- 2 tbsp red chili oil
- 1 medium red onion, diced
- 1/2 cup red chili sauce
- 1 tsp ground spice powder
- 1 tsp Szechuan yellow pepper
- 200 g cooked pork skin, chopped
- 150 g cooked fish pieces
- 150 g cooked pork meat
- 200 g mixed seafood (shrimp, squid or monkfish)
- 400 g fresh green okra, chopped
- 3 cups beef bone broth
Instructions
- 1Sauté the diced red onions
Pour the diced red onions into the pan containing heated red chili oil. Stir-fry them over medium heat to release their aromatics and soften them, building the rich flavor base for the soup.
Tip: Keep the heat at medium to allow the onions to soften without burning the chili oil. - 2Incorporate the chili sauce
Add the red chili sauce into the pan with the sautéed onions and oil. Stir well to blend the ingredients thoroughly, allowing the sauce to simmer and deepen the rich red color of the base.
Tip: Stir continuously as the sauce boils to evenly distribute the flavor and prevent sticking. - 3Add powdered spices and pepper
Sprinkle the ground spice powder and Szechuan yellow pepper into the bubbling chili mixture. Stir thoroughly to integrate the seasonings evenly into the spicy base.
Tip: Adjust the amount of pepper according to your personal heat preference. - 4Add Pork Skin to Spicy Base
Add a large plate of pork skin into the simmering spicy chili sauce mixture. Combine all ingredients thoroughly, stir well with a spatula, and cover the pot to let the flavors meld together.
Tip: Make sure to stir the pork skin evenly into the sauce so every piece absorbs the rich flavor. - 5Add cooked fish pieces
Lower the cooked fish pieces into the pot using a wire strainer. Gently submerge them into the simmering sauce alongside the tender pork skin to infuse them with spicy flavor.
Tip: Handle the cooked fish gently to keep the pieces intact while adding them to the sauce. - 6Add cooked pork meat
Pour the cooked pork meat pieces from the bowl into the pot over the fish and pork skin. Combine all the proteins together into the flavorful red broth.
Tip: Ensure the meat pieces are evenly distributed so they absorb the rich, spicy broth. - 7Add Shrimp and Seafood
Pour the bowl of shrimp and seafood mixture directly into the pot with the simmering pork skin and sauce. Continue to stir everything together evenly using a spatula before covering the lid to cook.
Tip: You can customize the seafood by adding small shrimp, monkfish, or dried fish according to your preference. - 8Add Chopped Okra
Add a generous plate of freshly chopped green okra to the cooking pot. Mix the okra thoroughly with the existing meats, seafood, and spicy sauce.
Tip: Okra adds a wonderful natural stickiness and texture to the soup. - 9Pour in Beef Bone Broth
Pour a bowl of rich beef bone broth into the pot over the mixture of okra, seafood, and pork skin. Stir all the components together to ensure a uniform soup base.
Tip: Beef bone broth provides a deep, savory foundation that complements the heavy colors and spices. - 10Add Final Batch of Okra
Add the remaining chopped okra into the pot, even if it feels a bit full and overflowing. Mix gently with a spatula, relying on the sticky texture of the okra to keep everything contained within the pot.
Tip: Dont worry if the pot looks very full at this stage; the okras natural consistency helps hold it together as it simmers.
