Ma-La Cucumber Fans
1/2 lb Cucumbers, Japanese, or -- Kirby 1 ts Salt, kosher 1 1/2 ts Oil, peanut OR 1 1/2 ts Oil, corn 1 ts Ginger, thinly cut 1 1/2 ts Garlic, minced 1/4 ts Chili, red, dry, flakes
Ingredients
- 1/2lbcucumbers, japanese, or
- 11/2 ts oil, peanut or
- 11/2 ts oil, corn
- 1tsp ginger, thinly cut
- 11/2 ts garlic, minced
- 1/4tsp chili, red, dry, flakes
- 1/4tsp peppercorns, szechuan,
- 1tbsp vinegar, rice
Directions
- 1
1/2 lb Cucumbers, Japanese, or -- Kirby 1 ts Salt, kosher 1 1/2 ts Oil, peanut OR 1 1/2 ts Oil, corn 1 ts Ginger, thinly cut 1 1/2 ts Garlic
- 2
Grasp cucumber lengthwise between chopsticks held in a V-shape on a cutting board, then cut the cucumber crosswise at 1/8-inch intervals int
- 3
Drain, rinse with cold water, then press gently between palms to remove excess water
- 4
Heat a wok or medium-size heavy skillet over moderate heat until hot enough to sizzle a bead of water slowly
- 5
Add corn or peanut oil, swirl to glaze bottom, then reduce heat to low
- 6
When hot enough to sizzle a ginger thread, add ginger, garlic, chili, and peppercorns
- 7
Toss until fully fragrant, about ten seconds, then add a pinch more chili if your nose tells you it's needed
- 8
Add cucumber, toss to combine, then add soy, vinegar, sugar, and sesame oil