RECIPE
10 INGREDIENTS4 STEPS30MIN

Chinese Cucumber Salad

5.0
2 Ratings
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Wok and Gong
Wok and Gong is about inspiring all humans to live their life with enthusiasm, humor and attitude through experiencing the JOY of eating and cooking, Debbie Wong style
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This is my kind of dish: no effort, tons of impact! Serve it as a cool crunchy side, or starter to wake up your taste buds.

30MIN

Total Cooking Time

10

Ingredients
Wok and Gong
Wok and Gong is about inspiring all humans to live their life with enthusiasm, humor and attitude through experiencing the JOY of eating and cooking, Debbie Wong style
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1
Thai Chili Pepper
2 Tbsp
2 Tbsp
Rice Vinegar
1 tsp
Sichuan Peppercorns
to taste
Vegetable Oil
2 cloves
to taste
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Directions

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Step 1
To make Sichuan pepper oil, heat Sichuan Peppercorns (1 tsp) in a small pan with some Vegetable Oil (to taste) . Heat until it sizzles. Allow to cool, and set aside. Mince the Garlic (2 cloves) and Thai Chili Pepper (1) .
Step 2
Cut the ends of the Small Cucumbers (5) , then bash them with a pestle until they crumble apart. Place in a sieve over a bowl, sprinkle with Sea Salt (2 Tbsp) and then let sit in refrigerator for 15 minutes.
Step 3
For the dressing, combine the minced thai chilli, Granulated Sugar (1 pinch) , Rice Vinegar (2 Tbsp) , Soy Sauce (1 tsp) , 2 teaspoons of the Sichuan pepper oil, and the minced garlic in a bowl.
Step 4
Squeeze cucumbers of remaining liquid, then rinse thoroughly. Toss with the dressing, and top with Fresh Cilantro (to taste) . Serve, and enjoy!

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