Make sure the okra is dry firm, and not shriveled up or wrinkled. They generally have less seeds as well which usually means it will be less slimy. When picking okra at the supermarket, pick small and thin okra.Return to the oven and roast for 10 more minutes. After 10 minutes, remove okra from the oven and stir the okra.
Roast in a preheated 425-degree oven for a total of 20 minutes. Sprinkle evenly with coarse salt and black pepper, tossing to combine. The cumin flavor is much more flavorful if you use whole cumin seeds. Use clean hands or a spatula to evenly coat the okra with the oil. I personally like to use whole cumin seeds but roughly crush it with a mortar and pestle (or food processor) so that it is not as fine as ground cumin but not whole cumin seeds as well. If you don't mind occasionally getting a bite of a cumin seed then I suggest whole cumin. When picking cumin, you can use either ground cumin or whole cumin.It also mixes more easily into the oyster sauce. I use honey instead of sugar for this recipe because of viscosity as well.If you don't mind the extra work, you can thicken the soy sauce with a small amount of corn starch slurry - just keep in mind that it will be a lot more saltier than oyster sauce so you may need to add a bit more honey to balance the saltiness out. I use oyster sauce instead of soy sauce because of its viscosity - oyster sauce has a thicker consistency than soy sauce which sticks on as a glaze better. Oyster Sauce - there is no substitute for oyster sauce for this recipe.Frozen or pre-packaged okra will have a lot of water in it and the texture will be very slimy with no crunch. For this recipe, buy fresh okra and not the pre-packaged or frozen ones.Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes! If you made this roasted okra recipe, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with and #pupswithchopsticks. Sweet and Sticky Char Siu (Chinese BBQ Pork).LOOKING FOR MORE GRILLING RECIPES? TRY THESE! Brush the thick glaze on at the very end right before you are ready to eat it and sprinkle the spice on for the added layers of flavor. You don't want to add the glaze on too early in the cooking process because the glaze has salt in it, and salt draws out moisture from the surface of the roasted okra which will make them slimy. The best part of the quick char is, the roasted okra maintains its fresh crunch as well. The high heat will quickly char the okra and cooks it without letting the seeds instead steam within itself which forms the slime. To minimize the slime, we don't want to give the okra a chance to produce it, so we want to cook these quickly on the highest heat possible. ROAST OKRA ON HIGHEST HEAT POSSIBLE Roasting okra and charring it on high heat on produces no slime on the outer surface of the okra.
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