Nyonya Fries Recipe
Salt and pepper style saute eggplant and okra with garlic, fresh pepper, scallions.
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Ingredients
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Vegetables
Aromatics & Seasoning
For Frying & Finishing
Method
Prep
- 1
Prepare vegetables
Trim eggplants and cut into long 1/2-inch (1–1.5 cm) thick batons or diagonally into 2–3 inch pieces. Sprinkle lightly with salt and set in a colander for 10 minutes to draw out bitterness, then pat dry with paper towels.
- 2
Prepare okra
Trim the stems of the okra, leaving pods whole. If pods are very large, slice on the diagonal into 1/2-inch pieces. Pat dry to minimize splatter when frying.
- 3
Mince aromatics and chillies
Peel and finely mince the garlic. Thinly slice the scallions on a bias into 1/2-inch pieces, separating whites and greens. Thinly slice the red and green chilies (remove seeds for less heat).
- 4
Mix seasonings
In a small bowl combine white pepper, salt, sugar, light soy sauce and Shaoxing wine. Keep nearby.
Frying & Saute
- 5
Light dusting (optional)
If you want a slightly crisper exterior, toss eggplant pieces and okra lightly with 1 tablespoon cornstarch until evenly coated. Shake off excess.
- 6
Fry the eggplant
Heat 3 tablespoons neutral oil in a large skillet or wok over medium-high heat until shimmering. Add eggplant pieces in a single layer (work in batches if needed) and fry, turning occasionally, until golden and tender, about 4–6 minutes per batch. Remove to a plate lined with paper towel.
- 7
Fry the okra
Add remaining 1 tablespoon oil to the pan and increase heat slightly. Add okra and stir-fry until the exterior is lightly blistered and tender-crisp, about 3–4 minutes. Remove and drain with the eggplant.
- 8
Saute aromatics
Wipe the pan if there are burned bits, then add remaining 1 tablespoon oil over medium heat. Add minced garlic and the white parts of the scallions; stir constantly for about 30–45 seconds until fragrant but not browned. Add sliced chilies and continue stirring 15–20 seconds.
- 9
Combine & season
Return eggplant and okra to the pan. Pour the seasoning mixture over the vegetables, then toss gently to coat and heat through for 1–2 minutes so flavors meld. Sprinkle the freshly ground white pepper over everything and adjust salt to taste (add up to another 1/4 tsp if needed). Drizzle sesame oil and toss once more.
- 10
Finish
Add scallion greens, give a final quick toss off the heat, and transfer to a serving platter. Squeeze lime or calamansi over just before serving if desired.