About this recipe:A classic, simple and delicious Chinese dish. Cucumbers are stir-fried with Sichuan peppercorns and soy sauce, then drizzled with hot chilli oil. Serve hot as a starter or warm as a side dish.
250g cucumbers, cut in half lengthways, seeds removed and cut into 5cm long thin strips
1 pinch salt
3 tablespoons cooking oil
1/4 teaspoon Sichuan peppercorns
1 1/2 teaspoons soy sauce
1 pinch of monosodium glutamate (MSG)
1 tablespoon hot chilli oil
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Method Prep:10min › Cook:5min › Ready in:15min
Combine the cucumbers with salt and set aside for 2 minutes. Rinse with cold water and drain.
Heat the oil over high heat in a wok until hot. Add the peppercorns and stir until fragrant. Add the cucumber and stir-fry for 30 seconds.
Add the soy sauce and MSG and toss well. Transfer to a serving dish and drizzle in the hot chilli oil. Mix before serving.
If your local supermarket doesn't stock monosodium glutamate or Sichuan peppercorns, you can find them in Chinese/Oriental speciality shops.