Hot and Sour Cucumbers


Preparation info
  • Serves


    as a single appetizer .
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

Tumbled in hot oil only long enough to brighten the skin and turned with seasonings briefly, these cucumbers are chilled before the vinegar is added so that the acidity will not discolor the vivid green skin. Cold, crisp, and tangy, they are refreshing in look and taste.


  • 2 firm slender cucumbers, preferably unwaxed, a little over 1 pound
  • 3 tab


Wash and dry the cucumbers; trim off the ends and cut them in half lengthwise. Scrape out the seeds with a small spoon and cut each half lengthwise into 4 strips. Gather up the strips and cut each into 4 sections. Since the cooking time is extremely short, measure out the soy sauce into a cup and combine the sugar and salt in another.

Heat a skillet over high heat until hot; add the oil