Ma La Suan Huang Gua (Hot And Sour Cucumber)

1. 1

   Wash cucumber, cut in half lengthwise, slice 1/4-inch thick on the diagonal.

2. 2

   Place sichuan peppercorns in heat-proof bowl. Thinly slice dried chilies.

3. 3

   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.

4. 4

   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.

5. 5

   Serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.

* Per serving · 4 servings · Values may vary.

No additional tips available.