Bring a medium pot of water to a boil. Add 1 teaspoon vegetable oil and a pinch of salt, so the okra will have a vibrant color once blanched (Optional). Boil the okra until just turning tender, 1 minute for al dente or 2 minutes for a more tender texture. Drain, rinse with cold tap water or use an ice bath to stop cooking, drain again and pat dry thoroughly with paper towels. Cut off the tough end and the stem off the okra and discard them (Optional, Footnote 2). Then transfer the okra to a bowl or tall plate.