Ma La Suan Huang Gua (Hot and Sour Cucumber)

Name: Ma La Suan Huang Gua (Hot and Sour Cucumber)
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 250 g cucumbers; 4 dried red chilies (to taste); 1/4 teaspoon salt (to taste); 1 tablespoon rice vinegar (to taste); 1 tablespoon soy sauce (to taste); 1/4 teaspoon red chili pepper flakes (to taste); 1/4 teaspoon szechuan peppercorns (to taste); 2 tablespoons vegetable oil (to taste)

Submitted by Kate S.

"This recipe comes from 'Ji Pin Su Cai' (Best Vegetable Dishes), a 30-cent, 5-inch-square, paperback cookbook from Wal-Mart in China. It's simple home-style Chinese cooking. Chinese cookbooks assume you will know how much of each condiment and seasoning to add, so most of the ingredients are listed 'ge shi liang'--to taste. I've suggested amounts, but you can adjust according to your own preference."

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Ready In:: 20mins
Ingredients:: 8
Serves:: 4

ingredients

250 g cucumbers
4 dried red chilies (to taste)
¹⁄₄ teaspoon salt (to taste)
1 tablespoon rice vinegar (to taste)
1 tablespoon soy sauce (to taste)
¹⁄₄ teaspoon red chili pepper flakes (to taste)
¹⁄₄ teaspoon szechuan peppercorns (to taste)
2 tablespoons vegetable oil (to taste)

directions

Wash cucumber, cut in half lengthwise, slice 1/4-inch thick on the diagonal.
Place sichuan peppercorns in heat-proof bowl. Thinly slice dried chilies.
Heat empty wok over highest eat. Add 1 T oil and swirl. Add cucumbers and stir-fry. Add chilies, vinegar, salt, soy sauce, and chili flakes, tossing after each addition. Transfer to serving dish.
Reheat the same wok, add 2nd T oil and heat. Turn off heat, pour oil over sichuan peppercorns to make flavored oil. Pour oil and peppercorns over cucumbers.
Serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.