Bring a pot of water to a boil. Add the okra, and boil for 2 minutes. While the okra is boiling, prepare an ice bath.
Use a strainer or slotted spoon to transfer the boiled okra to the ice bath. The okra should have a bright jewel green color! Leave the okra in the ice bath while you prepare the sauce.
In a small saucepan, combine the oil, scallions, garlic, star anise, cinnamon stick, and Sichuan peppercorns. Place over medium low heat, and cook for about 10 minutes, until the scallions are thoroughly wilted and the garlic is a light golden color.
Meanwhile, add the sesame seeds, chili flakes and salt to a small heatproof bowl.
When the oil has finished infusing, pour the oil through a strainer into the bowl of sesame seeds and chili flakes, and stir well. Then stir in the sesame paste, light soy sauce, sugar, and hot water until thoroughly combined.
Arrange the okra in a serving bowl, and pour the sauce over the top. Serve!