Author note: Sesame oil is a bold flavor. A little goes a long way. This recipe calls for toasted oil, which adds a nuttier flavor to the overall dish. If you prefer, feel free to use sesame oil instead of the toasted variety. To get the best crisped and browned okra, you will need to cook the okra in batches. The amount of okra batches will be determined by the size of your skillet. I use a medium-sized skillet for this recipe and had four batches. This recipe is easily doubled.
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
toasted sesame oil
tablespoon olive oil
1 pound okra, halved lengthwise
Combine the salt and ginger into a small ramekin, set aside.
Warm 1/2 tablespoon sesame oil and 1/2 tablespoon olive oil over medium heat in a large non-stick skillet. Once the pan is hot, add enough okra, flat-side down to fill the pan. Cook for 4 to 5 minutes (or until the okra is charred). Flip the okra and sprinkle with the salt and ginger combination. Cook for an additional 3 to 4 minutes, or until browned.
When the okra is finished browning, gently stir to thoroughly coat the browned pieces of okra with the oils and spice mixture. Remove the okra and place onto a serving platter. Continue this process until all the okra is cooked. Salt to taste and serve warm or at room temperature.