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-> [Asian, Chinese, Ethnic, Vegetables] -> [Ma-la cucumber fans Recipe] |
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Ma-la cucumber fans
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Cucumbers, Japanese, or | | | -- Kirby | | 1
| tsp | Salt, kosher | | 1 1/2
| tsp | Oil, peanut OR | | 1 1/2
| tsp | Oil, corn | | 1
| tsp | Ginger, thinly cut | | 1 1/2
| tsp | Garlic, minced | | 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 |
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Procedures:
| 1 | Remove the tips from the cucumbers, then cut them up into 2-inch lengths. | | 2 | 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). | | 3 | Toss the cucumbers with salt and set aside for thirty minutes to soften. | | 4 | Drain, rinse with cold water, then press gently between palms to remove excess water. | | 5 | Heat a wok or medium-size heavy skillet over moderate heat until hot enough to sizzle a bead of water slowly. | | 6 | Add corn or peanut oil, swirl to glaze bottom, then reduce heat to low. | | 7 | When hot enough to sizzle a ginger thread, add ginger, garlic, chili, and peppercorns. | | 8 | Toss until fully fragrant, about ten seconds, then add a pinch more chili if your nose tells you it"s needed. | | 9 | Add cucumber, toss to combine, then add soy, vinegar, sugar, and sesame oil. | | 10 | Toss until sugar dissolves and liquid is hot. | | 11 | Taste and adjust with a bit more sugar if needed to bring out the full flavor of the chili. | | 12 | Scrape the mixture into a shallow bowl and set aside to cool, stirring occasionally. | | 13 | Before serving, remove most of the peppercorns. |
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