Ingredients
-
250
-
4
-
1/4
-
1
-
1
-
1/4
-
1/4
-
2
-
-
-
-
-
-
-
Directions
Ma La Suan Huang Gua (Hot and Sour Cucumber), This recipe comes from ‘Ji Pin Su Cai’ (Best Vegetable Dishes), a 30-cent, 5-inch-square, paperback cookbook from Wal-Mart in China. It’s simple home-style Chinese cooking. Chinese cookbooks assume you will know how much of each condiment and seasoning to add, so most of the ingredients are listed ‘ge shi liang’–to taste. I’ve suggested amounts, but you can adjust according to your own preference., This recipe comes from ‘Ji Pin Su Cai’ (Best Vegetable Dishes), a 30-cent, 5-inch-square, paperback cookbook from Wal-Mart in China. It’s simple home-style Chinese cooking. Chinese cookbooks assume you will know how much of each condiment and seasoning to add, so most of the ingredients are listed ‘ge shi liang’–to taste. I’ve suggested amounts, but you can adjust according to your own preference.
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Steps
|
1
Done
|
Wash Cucumber, Cut in Half Lengthwise, Slice 1/4-Inch Thick on the Diagonal. |
|
2
Done
|
Place Sichuan Peppercorns in Heat-Proof Bowl. Thinly Slice Dried Chilies. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
Serve as Part of a Chinese Meal: Rice, Soup, and a Balanced Variety of Dishes--One Per Person. |
