szechuan pickled cucumber

Preparation time 10 minutes, plus marinating 2 cucumbers 1 teaspoon dried chilli flakes 2 spring onions, finely chopped 1garlic clove,crushed 1/2 teaspoon soft light brown sugar 5 teaspoons light soy sauce 2 teaspoons sesame oil 12 teaspoons chilli oil 1/4 teaspoon black rice vinegar 1/2 teaspoon sesame seeds, toasted Cut the cucumbers into finger-thick batons and place in a wide glass or ceramic bowl.

Mix together all the remaining ingredients in a small bowl and pour over the cucumber. Toss to mix well. Cover and leave to marinate at room temperature for 1 hour.

Spoon on to small plates and serve with rice.

For Szechuan stir-fried cucumbers with hot chilli oil, deseed and thinly slice 3 large cucumbers into thin batons. Heat 2 tablespoons groundnut oil in a large nonstick wok or frying pan until smoking. Add 1 tablespoon crushed Szechuan peppercorns and the cucumber and stir-fry for 1-2 minutes. Drizzle in 2 tablespoons light soy sauce and cook, stirring, for 30-40 seconds. Remove from the heat and drizzle over 2 tablespoons chilli oil. Serve immediately with rice.

qingquang

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