sichuan spicy cucumber

this is a sichuan favorite. the dish is packed full of bold flavors… it’s numbing, spicy, savory, and sour, all in one bite. the black vinegar we used is chinkiang vinegar. it’s slightly sweet and smoky. if you can’t find it, then a mildly sweet balsamic vinegar can be used as a substitute.

cucumber 1 whole
numbing peppercorns 1 tbsp
dried chili flakes 1 tsp
ginger and garlic 1 tsp
black vinegar 3 tbsp
soy sauce 1 tbsp
oil 2 tbsp

• in a small bowl, combine numbing peppercorns, dried chili flakes, ginger, and garlic
• in a small pan, heat the oil until it smokes
• carefully pour the hot oil into the small bowl of spices, let it cool
• then add the vinegar and soy sauce to the bowl
• using the flat side of a large cleave (or bottom of a pan), smash the cucumber several times… really flatten it like roadkill
• chop it into small pieces
• put cucumber in a serving bowl
• pour the bowl of spices into the cucumber bowl, toss evenly
• cool in the fridge for at least 30 minutes
• (optional) drizzle a little sesame oil for more aroma

pour the hot oil into the bowl of spices

spicy yet refreshing

commentaries

jun:

you can adjust the level of heat and numbing to your liking. i like to add 2 tablespoons of numbing peppercorns, it really gives my taste buds a workout.
i prefer using the english cucumber… it’s longer and thinner with tiny spikes on the surface

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