Blanched okra with wasabi soy sauce

Peel the tough calyx. Bring a pot of water to a boil, add a drizzle of cooking oil and toss in the okra.

Blanch one and a half minutes, pushing the pods down so they cook evenly.

Lift out into an ice bath for a few minutes; this step is what gives the crisp texture.

Mix low-sodium soy sauce with a squeeze of wasabi.

Dry the okra with paper towels before plating so it does not dilute the dipping sauce.