Cost per serving $0.27 view details
- 1/2 lb Cucumbers, Japanese, or possibly Kirby
- 1 tsp Salt, kosher
- 1 1/2 tsp Oil, peanut Or possibly
- 1 1/2 tsp Oil, corn
- 1 tsp Ginger, thinly cut
- 1 1/2 tsp Garlic, chopped
- 1/4 tsp Chili, red, dry, flakes
- 1/4 tsp Peppercorns, Szechuan, - brown
- 1/2 tsp Soy sauce
- 1 Tbsp. Vinegar, rice
- 1 1/2 Tbsp. Sugar
- 1 tsp Oil, sesame
- Remove the tips from the cucumbers, then cut them up into 2-inch lengths.
- Grasp cucumber lengthwise between chopsticks held in a V-shape on a cutting board, then cut the cucumber crosswise at 1/8-inch intervals into a fan (chopsticks prevent knife from cutting clear through the cucumber.)
- Toss the cucumbers with salt and set aside for thirty min to soften.
- Drain, rinse with cool water, then press gently between palms to remove excess water.
- Heat a wok or possibly medium-size heavy skillet over moderate heat till warm sufficient to sizzle a bead of water slowly. Add in corn or possibly peanut oil, swirl to glaze bottom, then reduce heat to low.
- When warm sufficient to sizzle a ginger thread, add in ginger, garlic, chili, and peppercorns. Toss till fully fragrant, about ten seconds, then add in a healthy pinch more chili if your nose tells you it's needed.
- Add in cucumber, toss to combine, then add in soy, vinegar, sugar, and sesame oil. Toss till sugar dissolves and liquid is warm.
- Taste and adjust with a bit more sugar if needed to bring out the full flavor of the chili. Scrape the mix into a shallow bowl and set aside to cold, stirring occasionally.
- Before serving, remove most of the peppercorns.
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|Amount Per Serving||%DV|
|Serving Size 58g|
|Recipe makes 4 servings|
|Calories from Fat 41||61%|
|Total Fat 4.6g||6%|
|Saturated Fat 0.35g||1%|
|Trans Fat 0.12g|
|Total Carbs 6.21g||2%|
|Dietary Fiber 0.4g||1%|