Wok-Fired Okra Sambal

• 2 tablespoons peanut or vegetable oil, plus more for frying
• 1/4 cup sambal oelek (Asian chili paste)
• Kosher salt
• 1/2 cup sugar
• 2 pounds okra, trimmed and cut on the bias into 2-to-3-inch pieces
• 1 1/2 teaspoons oyster sauce
• Freshly ground pepper
• 1 to 2 tablespoons fried shallots
• Julienned red fresno or jalapeno chile pepper, for topping

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

peanut, sambal oelek, kosher salt, sugar, okra, oyster sauce, freshly ground pepper, shallots, red fresno

Taken from www.foodnetwork.com/recipes/wok-fired-okra-sambal-recipe.html (may not work)