Sichuan Spicy Cucumber

Name: Sichuan Spicy Cucumber
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 400 g Cucumber (washed, stems removed, cut into strips); 3 g Salt (a pinch for seasoning); 40 g Vegetable oil; 5 g Dried chili peppers (cut into segments); 2 g Sichuan peppercorns; 10 g Scallions (cut into horse-ear shapes); 0.5 g MSG; 5 g Sesame oil

A classic Sichuan dish featuring crisp, tender cucumbers in a fragrant, spicy sauce with a subtle numbing kick. Quick and easy to prepare.

15 min

Easy

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Ingredients

Cucumber (washed, stems removed, cut into strips) 400 g

Salt (a pinch for seasoning) 3 g

Vegetable oil 40 g

Dried chili peppers (cut into segments) 5 g

Sichuan peppercorns 2 g

Scallions (cut into horse-ear shapes) 10 g

MSG 0.5 g

Sesame oil 5 g

Instructions

Preparation

Wash the cucumbers, remove the stems, and cut into strips about 4 cm long and 1 cm thick. Sprinkle with a pinch of salt. Cut the scallions into horse-ear shapes.

Stir-frying

Place a wok over high heat, add vegetable oil and heat to about 50% hot (approximately 125°C). Add the dried chili segments and stir-fry until they turn brown, then add the Sichuan peppercorns and stir-fry until fragrant. Add the cucumber and quickly stir-fry until evenly coated.