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Categories:Viewed: 3 - Published at: 7 years ago
Ingredients
- 250 g cucumbers
- 4 dried red chilies (to taste)
- 1/4 teaspoon salt (to taste)
- 1 tablespoon rice vinegar (to taste)
- 1 tablespoon soy sauce (to taste)
- 1/4 teaspoon red chili pepper flakes (to taste)
- 1/4 teaspoon szechuan peppercorns (to taste)
- 2 tablespoons vegetable oil (to taste)
Method
- 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.
