麻辣黃瓜 Szechuan Cucumber Slices
From resc 11 years ago
- 45 minutes to make
- Serves 4
Yet another Szechuan-style dish. 麻辣黃瓜 translates into "hot and numbing cucumber" and the dish gets even more savory by refrigerating it for some hours.
Ingredients
- 1 cucumber shopping list
- ½ tbsp salt shopping list
A
- 3 tbsp ginger root, shredded shopping list
- 1 hot red pepper, shredded shopping list
B
- 5 dried hot red peppers shopping list
- 1 tsp szechuan peppercorns shopping list
C
- ¼ tsp salt shopping list
- 2 tbsp white vinegar shopping list
- 2 tbsp sugar shopping list
How to make it
- Cut off the ends of cucumber; cut lengthwise into 6 pieces; cut each piece into 5 cm lengths. Place pieces into a bowl and mix with salt; let stand for 30 minutes.
- Place cucumber pieces in a colander, rinse with cold water and drain. Transfer to a bowl and mix with A.
- Heat a wok then add sesame oil. Turn heat to low and stir-fry B until fragrant; pour over the cucumber pieces.
- Mix C in a small bowl and stir until combined; add to cucumber pieces and toss.
People Who Like This Dish 3
- Lionessa Nowhere, Us
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- resc Munich, Germany
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