Hot And Spicy Chinese Cucumbers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I recently had these in Las Vegas and loved these cucumbers. I had to come home to try this out myself. Ingredients:
6 kirby (asian style) cucumbers |
1t salt |
2t minced ginger |
1 red bell pepper, thinly shredded |
1/2c sesame oil |
6-8 red asian chili peppers, cut in half |
marinade |
1/2c vegetable stock |
3t rice vinegar |
3t sugar |
Directions:
1. Wash, but do not peel cucumbers. Cut them lengthwise into quarters. Place the quarters in a bowl and sprinkle with salt. Let sit for 30 minutes, then drain and rinse well.
2. In bowl combine cucumbers with ginger and red bell pepper and toss to mix.
3. Heat a wok over medium-high heat. When it is very hot, add sesame oil and red chili peppers. Stir fry until the peppers turn black, about 1 minute. Remove from heat and remove chilis from oil.
4. Combine ingredients for the marinade and stir to dissolve the sugar. Add chilis to marinade. Pour over cucumbers and toss to coat. Cover and refrigerate overnight. Serve chilled.
5. Note: You can keep these cucumbers refrigerated for up to two weeks, however remove chili peppers, as will be very, very hot if left in.
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