Spicy Cucumbers
- Reviews 2
Ready In: 15 mins
Serves: 4-6
Ingredients
- 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
Directions
- 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.
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