Szechuan Cucumber Relish

Name: Szechuan Cucumber Relish (Ma la huang kua)
Cuisine: Chinese
Ingredients: ¼ teaspoon MSG; 2 tablespoons sesame oil; 1 tablespoon brown vinegar; 2 teaspoon sugar; 1 tablespoon salt; 2 tablespoons hot oil (hot red pepper oil); 2 tablespoons hot oil (hot red pepper oil); 1 teaspoon hot bean paste (la dou ban jiang); 1-¼ pounds cucumbers (about 7 pieces); 15 slices garlic; 1 teaspoon brown peppercorns; 1 teaspoon hot bean paste (la dou ban jiang)

Ma la huang kua

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-¼ pounds cucumbers (about 7 pieces)
15 slices garlic

Asia
Taiwan
Sichuan
Hupeh
Kweichow
Hunan
Gluten-free
Vegan
Western China

Method

Cut off and discard both tips of cucumber, then cut into diagonal or triangles shapes (or cut into lengthwise 2 inches long). Let stand in bowl, sprinkle with salt, soak two or three hours.
Wash the cucumber with cold water and let dry. Put back in bowl.
Add garlic slices, brown pepper corns, hot bean paste, hot oil, sugar, vinegar and sesame oil. Mix