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Ingredients:
500g gherkin cucumbers
1T salt
10 slices ginger root, shredded
1 hot red pepper, shredded
1/2C sesame oil
5 dried hot red peppers, cut into 1-inch sections
1t Szechuan peppercorns
Mixture1(2T vinegar, 2T sugar)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Cut off tips of cucumbers and cut each into 4 or 6 sections; mix with
salt
and let sit 20 minutes. Rinse lightly cucumbers in cold water and
drain; place in a bowl and sprinkle shredded ginger and hot red pepper
on top.
2)Heat pan and 1/2C sesame oil; stir-fry Szechuan peppercorns over
medium
heat till fragrant; add dried pepper sections and stir-fry 30 seconds,
remove. Pour mixture over shredded ginger and hot red pepper, add
Mixture1 and mix with cucumber. Refrigerate 6 hours and before eating,
cut each cucumber into 2-inch sections and place on serving plate;
serve.
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