alc
This recipe has been forked 1 time

Sichuanese Spiced Cucumber Salad

  • 1 cucumber (about 11oz / 300g)
  • 1/2 tsp salt
  • 2 tbsp cooking oil
  • 4-5 dried chillies, snipped in half, seeds discarded
  • 1/2-1 tsp whole Sichuan pepper
  • 1 tsp sesame oil
  1. Cut the cucumber in half lengthwise, scoop out pulp/seeds, cut into three sections, then slice each section into thin strips.
  2. Sprinkle with salt in a bowl, set aside for 30 min.
  3. After 30 min, drain cucumber and shake dry.
  4. Heat wok on high, add and swirl cooking oil, then chillies and Sichuan pepper.
  5. After the spices darken — don't let them burn — add cucumber.
  6. Stir fry just long enough to heat the cucumber and infuse flavor from the oil.
  7. Take off the heat, add the sesame oil, and serve.
From Fuschia Dunlop, Every Grain of Rice