Cold Seafood Mushroom with Okra

 Cold seafood mushroom and okra is a fresh, light and healthy traditional Chinese cold dish.

 Crisp and smooth okra matches tender, refreshing seafood mushrooms, mixed with a savory and tangy dressing.

 It is low in calories, rich in nutrition, appetizing and refreshing, perfectly suitable for summer meals and daily light side dishes.

Ingredients

Main Ingredients

200g fresh seafood mushrooms

150g okra

Aromatics

3 garlic cloves (minced)

A small amount of chopped scallions

Chopped coriander (optional)

Seasonings

1 tablespoon light soy sauce

1.5 tablespoons rice vinegar

1 teaspoon oyster sauce

Half teaspoon white sugar

A pinch of fine salt

A little white pepper

Sesame oil

Chili oil (optional for spicy flavor)

Step-by-Step Instructions

1. Clean and trim ingredients

   Cut off the root ends of seafood mushrooms, tear them into small strips, and rinse thoroughly with clean water.

   Wash the okra, cut off the hard stalks on both ends, and set aside.
2. Blanch the ingredients

   Boil an appropriate amount of water in a pot. Add a little salt and a drop of cooking oil to the boiling water.

   First put the okra into the water and blanch for 2 minutes until it turns emerald green. Take it out and soak in cold ice water to lock the crisp texture and bright color.

   Then add seafood mushrooms into the same boiling water, blanch for 1 minute to remove the raw taste, then drain and cool completely.
3. Cut ingredients for mixing

   Take the cooled okra out, drain the water, and cut into oblique sections or round slices.

   Squeeze out excess water from the blanched seafood mushrooms to prevent the dish from being too watery.
4. Make the cold dressing

   Prepare a small bowl, add minced garlic, light soy sauce, rice vinegar, oyster sauce, sugar, salt and white pepper.

   Stir fully until all seasonings are well dissolved and blended.
5. Mix all ingredients together

   Put the cut okra and seafood mushrooms into a large mixing bowl.

   Pour the prepared seasoning sauce over the ingredients, add chopped scallions and coriander.

   Drizzle with sesame oil and chili oil if you like spicy food, then toss evenly.
6. Serve and enjoy

   Let it marinate for 3–5 minutes to fully absorb the flavor. Transfer to a plate and serve cold.

Cooking Tips

1. Adding salt and oil when blanching can keep okra bright green without darkening.
2. Do not blanch okra and mushrooms for too long, otherwise they will lose their crisp taste.
3. Ice water soaking is the key to making okra crisp and refreshing.
4. The ratio of vinegar and sugar can be adjusted according to personal taste preference.
5. This dish tastes better after being chilled in the refrigerator for a while.