Sichuan Smashed Cucumber Salad Recipe
Sìchuān Pāi Huángguā
Sichuan Smashed Cucumber Salad
Submitted By: Taz
Ingredients:
2 lbs Thin Skinned Cucumbers* (Huángguā) - sliced thin
6 Large cloves Fresh Garlic (Dàsuàn) - sliced thin
1 ½ Tbs Kosher Salt (Yán)
2 Tbs Peanut Oil (Huāshēngyóu)
2 Tbs Roasted Sesame Oil (Zhīmayóu)
2-4 Fresh Red Sichuan or Thai Chile Peppers (Gàn de Hóng Làjiāo) - small chopped
1 tsp Sichuan Peppercorns (Huājiāo)
1 Tbs Black Rice Vinegar (Zhenjiang)
1 Tbs Light Soy Sauce (Jiàngyóu)
1 Tbs Shao Xing Rice Wine
-OPTIONAL-
2 tsp Granulated Sugar (Táng)
Preparation:
- Place your cucumber and garlic slices in a medium/large colander set in a large bowl - Sprinkle the salt over the top and mix until everything is well distributed
- Cover with a clean towel and set aside for 1 hour to release their water
- After 1 hour, rinse the cucumber/garlic pieces with clean water, drain well, and dry on absorbent paper - Transfer the dried pieces to a large nonreactive bowl and set aside until needed
- In a small bowl, whisk together the black rice vinegar, light soy sauce, and Shao Xing rice wine (along with the sugar if using - the sugar will add an underlying sweetness to the final taste as well as 'soften' the heat) - Set aside until needed
- Heat the peanut and sesame oil in a pan or wok until shimmering - Remove from heat and add the chiles and Sichuan peppercorns - Allow to cook using residual heat (spices should sizzle) until very fragrant and chiles are darkened but not black
- As soon as the oil mixture is fragrant, pour over the top of the cucumber/garlic pieces and mix well - Add the vinegar/soy/wine mixture (from step 6) and mix well
- Serve immediately as a side dish to a full Sichuan or Chinese meal (garnish with some toasted sesame seeds and sliced scallions if desired)
Can be stored refrigerated in an airtight container for up to 2 weeks
*
English cucumbers are what I use but Persian or Japanese cucumbers work well
