Sichuan Style Dressed Cucumber
This Sichuan Style Dressed Cucumber from the Western Chinese Province is pungent with scorched chili, Sichuan peppercorn, and the tang of Black Vinegar.
Accompaniment, Appetizer, Dim Sum, Side Dish
Chili, Chinese Black Vinegar, Cucumber, Garlic, Sichuan Pepper
an English Cucumber
seeded and cut into 2-inch batons;
each Sichuan Pepper Oil and Sesame Oil;
small dried Chilies
Birdseye are fine;
Chinkiang Black Vinegar;
Toss the Cucumber pieces with the salt and let sit for about 30 minutes.
When the Cucumber is softened, rinse quickly with water and squeeze hard to remove excess liquid.
Heat the three oils in a pan over moderate heat, then add the chilies and sauté them until just beginning to darken.
Add the garlic and, when its aroma rises, add in the Soy Sauce, Vinegar, and Sugar, stirring until the sugar is melted.
Pour the oil and spice dressing over the cumbers and let them cool and sit for at least 20 minutes to allow the flavors to penetrate.
Serve at room temperature when ready.
Sichuan Style Dressed Cucumber https://sybaritica.me/sichuan-style-dressed-cucumber/