SICHUAN SMACKED CUCUMBER IN GARLICKY SAUCE

SICHUAN SMACKED CUCUMBER IN GARLICKY SAUCE (Chinese suan nip ai huang gua, for four)

Salads, cucumber, Sichuan smacked cucumber in garlicky sauce 1 Salads, cucumber, Sichuan smacked cucumber in garlicky sauce 3

“The cucumber is smacked before cutting to loosen its flesh and help it absorb the flavors of its sauce. Try not to smash it to smithereens!” Fuchsia Dunlop

1 cucumber

½ teaspoon salt

1 tablespoon finely chopped garlic

½ teaspoon sugar

2 teaspoons light soy sauce

½ teaspoon Chinkiang vinegar

2 tablespoons chili oil

a pinch or two of ground roasted Sichuan pepper (optional)

 


 

1. Lay the cucumber on a cutting board and smack it hard a few rimes with the flat blade of a Chinese cleaver or a rolling pin. Then cut it, lengthwise, into four pieces. Hold your knife at an angle to the chopping board and cut the cucumber on the diagonal into 1/8 to 3/8 inch slices. Place in a bowl with the salt, mix well and set aside for 10 minutes.

2. Combine all the other ingredients in a small bowl.

3. Drain the cucumber, pour over the sauce, stir well and serve immediately.

 

from Fuchsia Dunlop, Every Grain of Rice: Simple Chinese Home Cooking

Leave a Reply