A cool, easy side dish that goes well with the Beef With Peppers.
Servings: 3 - 4
- 3 to 4 (3 to 4 ounces each) Asian cucumbers
- 2 teaspoons salt
- 4 medium cloves garlic, minced
- 1/2 teaspoon Szechuan peppercorn powder (see NOTE)
- 1 tablespoon hot bean sauce, such as Szechuan brand
- 2 tablespoons unseasoned rice wine vinegar
- 4 teaspoons sugar
- 1/4 cup dark sesame oil
- 3 to 4 teaspoons chili oil
Trim the ends from the cucumbers and cut the cucumbers in half lengthwise, then scoop out the seeds. Cut each half lengthwise into 1/2-inch pieces, then cut each piece crosswise on a slight diagonal into 1-inch lengths. Place the cucumbers in a medium bowl. Toss with the salt; cover loosely and set aside at room temperature for 1 hour or refrigerate for up to 4 hours.
In a medium bowl, combine the garlic, Szechuan peppercorn powder, hot bean sauce, vinegar, sugar, sesame oil and chili oil. Set aside.
Wash the cucumbers in cold water, drain them and dry them well with a paper towel. Return them to their bowl and add the sauce mixture, tossing to combine. Let stand, loosely covered, for 1 hour at room temperature or for up to 4 hours in the refrigerator. Serve the cucumbers in the liquid, either slightly chilled or at room temperature.
From Fairfax cooking teacher Rebekah Lin Jewell.
Tested by Lisa Bolton.
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