Name: Cucumbers in Hot Bean Sauce (辣醬黃瓜)
Yield: Serve as part of an assortment, not alone.
Cuisine: Chinese
Ingredients: 1 tablespoon oil; 2 firm, slender cucumbers, preferably unwaxed, a little over 1 pound; 2½ teaspoons salt; 1 teaspoon salt; 2 teaspoons sesame oil; 2 medium cloves garlic, smashed and peeled; 2 heaping teaspoons hot bean sauce; ¼ to ½ teaspoon roasted and crushed Szechuan peppercorns; 1 tablespoon distilled white vinegar; 1 tablespoon sugar

Preparation info

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Macerated briefly with salt so that the seasoning sauce may penetrate a little deeper into the vegetables, these cucumbers are reddish tinted and speckled with tiny dots of preserved chili peppers and ground Szechuan peppercorns. Hot and tasty, they are indeed one of the best “pickles” in the world.

Ingredients

2 firm, slender cucumbers, preferably unwaxed, a little over 1 pound
2½ te

Method

Wash and dry the cucumbers; then prepare and cut them into rectangular pieces as in preceding recipe. Place them in a bowl and sprinkle them with 2½ teaspoons salt, tossing to mix well. Macerate in the refrigerator for 1 hour. Pour them into a colander and drain thoroughly. Put them in a bowl.