Spicy Sichuan Cucumber

    6 min

    This is a very common cold dish eaten all over China and it's very easy to prepare. Depends on your personal taste, you can choose to add more or omit the dried red chillies.


    Arizona, United States
    4 people made this

    Serves: 3 

    • 1 cucumber (Chinese or salad cucumber)
    • 4 or 5 dried red chillies
    • 1 spring onion
    • 1 large clove of garlic
    • 1/2 teaspoon of brown sugar
    • 5 teaspoons of soy source (dark or light)
    • 3 teaspoons of sesame oil
    • 2 teaspoons of peppercorn chilli oil
    • ΒΌ teaspoon of Chinese black vinegar
    • 1/2 teaspoon of white toasted sesame seed

    Prep:6min  ›  Ready in:6min 

    1. Mince garlic clove and dice spring onion.
    2. Mix garlic and spring onion with all ingredients, except cucumber, in bowl or deep plate that is not too wide. Allow ingredients to sit for a few minutes allowing sugar to dissolve and chillies to moisten.
    3. Cut cucumber into small strips 5cm long and 0.5cm in width. Mix well allowing liquid to cover cucumber. Let stand for a minute and mix again. Serve immediately after, as too much soy sauce will be absorbed in the cucumber if sits longer than 10 minutes making them too salty.

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