SZECHWAN CUCUMBER SALAD
Author: culinarythymes.com
Recipe Type: salad
Serves: 6
- 2 lbs. cucumbers (preferably English hot house), peeled and sliced thinly
- 1 Tblsp fresh ginger, minced
- 2 Tblsp garlic, minced
- 1 tsp Szechwan peppercorns
- 2 tsp soy sauce
- 4 Tblsp rice wine vinegar
- 6 Tblsp sugar
- 2 Tblsp corn oil
- 2 tsp sesame oil
- salt
- Salt the cucumbers and set aside for 30 minutes. Drain, rinse and pat dry.
- Warm the corn and sesame oils in a wok or saut? pan and saut? the ginger, garlic and peppercorns until fragrant, about 10 seconds. Do not brown.
- Add the cucumbers, toss to combine. Add the soy sauce, rice wine vinegar and sugar. Stir until liquid steams and remove form heat.
- Place the cucumbers and sauce in a shallow dish and refrigerate overnight.
Recipe by Culinary Thymes at https://www.culinarythymes.com/cucumber-salad-refreshes-in-summer-heat/
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