Asian Cucumber Salad Recipe (Sichuan Style) – Qiang Huanggua

🧂 Ingredients

• 1 large cucumber
• ½ teaspoon salt
• 2 tablespoons vegetable oil
• 2 tablespoons crushed dried chilies

  see options below
• 1 teaspoon whole Sichuan peppercorns
• 1 teaspoon sesame oil
• 1 teaspoon chili crisp

  optional
• Toasted sesame seeds for serving

Instructions

• 1 Slice the cucumber into bite-sized pieces, either lengthwise or in wedges. You
  can core out the seeds and pulp if desired before slicing.
• 2 Transfer to a bowl and sprinkle with salt. Mix and let sit for 30 minutes to
  drain.
• 3 Drain the liquid and dry the cucumber slices.
• 4 Heat the oil in a wok or large pan to high heat.
• 5 Add the crushed chilies and Sichuan peppercorns. Stir fry for 30 seconds to
  darken, but do not burn the ingredients.
• 6 Add the cucumber slices and stir fry for 10 seconds only, just to warm them.
• 7 Transfer to a serving bowl and drizzle with sesame oil and chili crisp (if
  using).
• 8 Garnish with toasted sesame seeds and chill. Best served cold.

Nutrition Info