Ma La Suan Huang Gua (Hot and Sour Cucumber)

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 250
  • 4
    dried red chilies (to taste)
  • 14
    teaspoon salt (to taste)
  • 1
    tablespoon rice vinegar (to taste)
  • 1
    tablespoon soy sauce (to taste)
  • 14
    teaspoon red chili pepper flakes (to taste)
  • 14
    teaspoon szechuan peppercorns (to taste)
  • 2
    tablespoons vegetable oil (to taste)
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DIRECTIONS

  • Wash cucumber, cut in half lengthwise, slice 1/4-inch thick on the diagonal.
  • Place sichuan peppercorns in heat-proof bowl. Thinly slice dried chilies.
  • Heat empty wok over highest eat. Add 1 T oil and swirl. Add cucumbers and stir-fry. Add chilies, vinegar, salt, soy sauce, and chili flakes, tossing after each addition. Transfer to serving dish.
  • Reheat the same wok, add 2nd T oil and heat. Turn off heat, pour oil over sichuan peppercorns to make flavored oil. Pour oil and peppercorns over cucumbers.
  • Serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.
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