Stir-Fried Cucumber with Vinegar

Name: Stir-Fried Cucumber with Vinegar
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 300 g tender cucumber (cored and cut into comb-shaped thin slices); 6 g sugar; 7.5 g aromatic vinegar; 4 g scallion and ginger; 4 g fine salt (a little for marinating); a pinch dried chili segments; a pinch soy sauce; a pinch wet cornstarch; a pinch whole Sichuan peppercorns

A classic Sichuan dish of tender cucumber slices, lightly salted then quickly stir-fried over high heat with Sichuan peppercorns, dried chilies, and a sweet-and-sour sauce for a crisp, tangy finish.

15 min

Easy

0 favorites

Ingredients

tender cucumber (cored and cut into comb-shaped thin slices) 300 g

sugar 6 g

aromatic vinegar 7.5 g

scallion and ginger 4 g

fine salt (a little for marinating) 4 g

dried chili segments a pinch

soy sauce a pinch

wet cornstarch a pinch

whole Sichuan peppercorns a pinch

Instructions

Preparing the cucumber

Core the cucumber and cut it into comb-shaped thin slices. Toss with a little fine salt, then squeeze out the liquid.

Stir-frying

Heat sesame oil in a wok until very hot. Add the Sichuan peppercorns and dried chilies and stir-fry until red, then add the cucumber. Immediately pour in the mixture of scallion, ginger, vinegar, soy sauce, and wet cornstarch, stir-fry a few times, and it is done.