Spicy Cucumbers
Recipe: #13306
July 24, 2014
Categories: Salads, Cucumber, Peppers, Chinese, Wok/Stir-Fry, Gluten-Free Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Spices, Spicy, Vegetarian Dinner, more
"A Szechuan salad. Adapted from Madame Wong's Long-Life Chinese Cookbook. Cook time is marinating time."
Ingredients
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 by Step Method
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
No special items needed.