Prep 10 mins
Cook 5 mins
Cucumbers with a kick! Makes a great side dish to any Chinese meal. I'm not too sure about the amounts of soy sauce, wine, and vinegar, because I usually just wing it, but they should be in equal parts. Because the cucumbers taste best when marinated overnight, I like to use a low-salt soy sauce. I learned this from my mother and make it about once a month during the summer, when Japanese cucumbers are available. You will probably have to get them from an Asian market, as I've never seen them at major supermarket chains.
- 3 long japanese cucumbers (normal cucumbers aren't crispy enough)
- 5 cloves garlic
- 1⁄2 cup soy sauce
- 1⁄2 cup rice wine
- 1⁄2 cup rice vinegar
- 1 teaspoon whole szechuan peppercorns
- 1 tablespoon Chinese chili sauce
- 2 tablespoons cooking oil
- Slice the cucumbers lengthwise, so that each piece has skin on it.
- Do not use the center of the cucumber, where the seeds are (it gets too mushy).
- Peel the garlic and smash it (with a knife, for example).
- Each clove should look like you dropped a dictionary on it.
- Heat the oil on medium-high in a wok or similarly shaped saucepan.
- When the oil is hot, add the pepper, garlic, and cucumbers.
- Stir fry for 30-40 seconds, until hot.
- Add the soy sauce, rice wine, rice vinegar, and hot sauce.
- Mix well.
- Heat to a boil, then remove from heat.
- Although you can eat it now, it will taste better after marinating overnight.
- Best served cold.
The flavors were great, but I didn't really like the texture after stir frying them. Next time I will leave them raw and marinate them for a good long time. Very good, thanks for the recipe!
I used the "normal" cucumbers for this because they were better than the one recommended at time of purchase. The ones I used were very firm. I thought Kim in Walnut Creek was right about leaving them raw, so I did that as well. Since I was leaving them raw, I peeled them to indulge my personal preferrence. This marinade didn't smell all that great while it was cooking. The final result taste too much like soy sauce. They weren't bad, but the soy was overpowering. If I ever make them again (which is possible) I would cut the soy sauce by at least a tablespoon or two and use extra rice vinegar in it's place.