Ma La Suan Huang Gua (Hot and Sour Cucumber) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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) |
Directions:
1. Wash cucumber, cut in half lengthwise, slice 1/4-inch thick on the diagonal.
2. Place sichuan peppercorns in heat-proof bowl. Thinly slice dried chilies.
3. 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. 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. Serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes-one per person.
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