Spicy Cucumbers

5
Servings
25m
Prep Time
8h
Cook Time
8h 25m
Ready In


"A Szechuan salad. Adapted from Madame Wong's Long-Life Chinese Cookbook. Cook time is marinating time."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (461.8 g)
  • Calories 497.2
  • Total Fat - 29.4 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 0 mg
  • Sodium - 1936 mg
  • Total Carbohydrate - 56.9 g
  • Dietary Fiber - 6.7 g
  • Sugars - 15 g
  • Protein - 6.3 g
  • Calcium - 66.2 mg
  • Iron - 2.3 mg
  • Vitamin C - 134.3 mg
  • Thiamin - 0.1 mg

Step 1

Sprinkle cucumbers with salt and sugar.

Step 2

Mix and let stand 20 minutes.

Step 3

Rinse cucumbers, drain, and squeeze out liquid.

Step 4

Place cucumbers in a shallow heat-proof dish.

Step 5

Spread ginger and red bell pepper over cucumbers.

Step 6

Heat sesame oil in a wok or skillet.

Step 7

Add chili peppers. Cook, stirring, until darkened.

Step 8

Add peppercorns and pour mixture over cucumber mixture.

Step 9

Combine vinegar sugar and soy sauce.

Step 10

Pour over cucumbers and refrigerate 8 hours or overnight.

Tips & Variations


No special items needed.

Related

KATO BABY

Wow, I really enjoyed this tasty dish, it was so quick and easy, the hardest part was waiting a day to try it. The cucumbers are so spicy and flavorful, the texture is nice also. I love it. Thanks for sharing a recipe that I will make again and again. Made for Culinary Quest 2014 - Suitcase Gourmets.

review by:
(16 Sep 2014)