Spicy-and-Sour Cucumber Salad

Preparation info

  • Difficulty


  • Serves


    as a first course .

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


  • tablespoons peanut oil
  • 4 dried chili peppers
  • 2 cloves garlic, lightly crushed
  • 1 medium carrot, cut into flowers
  • 2 Chinese cucumbers, diced


  • 1 tablespoon thin soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 2 tablespoons white vinegar
  • 1 tablespoon sesame oil
  • Salt to taste



  1. Over a moderate flame, heat the oil in a wok. Add the peppers and the garlic to flavor the oil.

  2. stir-fry the carrots 1 minute.

  3. Add the cucumbers and the sauce ingredients. Mix them well with the carrots for 30 seconds.

  4. Remove the salad immediately to a serving plate. Season with salt to taste. Refrigerate, the salad until ready to serve.

  • Prepare ahead of time, refrigerate, and serve cold.
  • Suggested Beverage: Generic white wine or beer