Szechuan Cucumbers Recipe Genius Kitchen

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SZECHUAN CUCUMBERS



Szechuan Cucumbers image

Make and share this Szechuan Cucumbers recipe from Food.com.

Provided by Brenda.

Categories     Szechuan

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 7

2 large cucumbers, peeled, seeded and thinly sliced
1/2 cup rice vinegar
1 teaspoon sugar
1 teaspoon crushed red pepper flakes
1 teaspoon salt
2 teaspoons sesame oil
fresh cilantro, chopped (optional)

Steps:

  • Place cucumber slices in medium serving bowl, set aside.
  • In a small bowl, combine rice vinegar, sugar, red pepper flakes, salt and sesame oil, mix well.
  • Pour dressing over cucumber slices and toss well.
  • Cover and let rest at room temperature up to 4 hours.
  • Drain cucumbers.
  • Garnish with cilantro, if desired, before serving.

SZECHUAN CUCUMBER SLICES



Szechuan Cucumber Slices image

Some of the best spicy pickles I've ever eaten. Simple to make but takes a while to prepare. Good appetizer. This is also good poured over asparagus.

Provided by Cindy McCandless

Categories     Vegetable

Time 4h15m

Yield 1 pint, 4-6 serving(s)

Number Of Ingredients 7

3 large cucumbers, unpeeled
4 1/2 teaspoons salt
3 -4 garlic cloves, sliced
4 dried hot red chili peppers, chopped
1/3 cup sesame oil
1/2 cup rice vinegar or 1/2 cup white vinegar
1/3 cup sugar

Steps:

  • Wash cucumbers, cut in half lengthwise and remove seeds. Cut cucumber halves into 1/2 inch slices. Place in medium bowl, sprinkle with salt and let stand for 4 hours.
  • Squeeze liquid from cucumbers and rinse, place with garlic and red peppers in serving dish.
  • Heat sesame oil in a small saucepan over high heat until it begins to smoke. Pour over cucumber slices. Heat vinegar in small saucepan until it boils. Remove from heat add sugar and mix well. Pour over cucumbers and stir well.
  • Cover and refrigerate for about 4 hours before serving. May be refrigerated up to 1 week. Serve cold.

Nutrition Facts : Calories 263.7, Fat 18.4, SaturatedFat 2.7, Sodium 2621.7, Carbohydrate 25.9, Fiber 1.3, Sugar 20.6, Protein 1.7

SICHUAN CUCUMBER SALAD



Sichuan Cucumber Salad image

This salad is spicy, light, refreshing and packed full of flavor. Sliced cucumbers are tossed in a hot and spicy dressing. Serve as cold starter.

Provided by Chelsea

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 28m

Yield 4

Number Of Ingredients 10

5 dried red chile peppers
5 teaspoons soy sauce
1 spring onion, finely chopped
1 tablespoon sesame oil
2 teaspoons hot chile oil
1 teaspoon soft dark brown sugar
1 clove garlic, minced
½ teaspoon Chinese black vinegar
½ teaspoon toasted white sesame seeds
2 cucumbers - peeled, seeded, and cut into 2-inch strips

Steps:

  • Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
  • Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
  • Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 21 g, Fat 8.3 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 491.3 mg, Sugar 1.4 g

SZECHUAN PICKLED CUCUMBER SLICES



Szechuan Pickled Cucumber Slices image

My friend Pan who is Chinese was amazed when I made these Cucumber slices for her. She said they reminded her of home. I try to take her a jar of them whenever we go for a visit.

Provided by Marsha Gardner

Categories     Other Snacks

Number Of Ingredients 8

1 1/2 lb english cucumbers
1 Tbsp kosher salt
1 Tbsp sesame oil
1/4-1/2 tsp szechuan peppercorn, according to taste
3/4 inch piece fresh ginger, cut into thin strips
1/4-1/2 tsp hot chili oil
4 Tbsp chinese red rice wine vinegar, chingkiang (not red wine vinegar)
2 Tbsp sugar

Steps:

  • 1. Cut the ends off the cucumbers, cut in half lengthwise and use a small spoon to remove the seeds in the middle. Cut lengthwise into thin strips. Place in a colander, sprinkle the salt over and let sit for 1 hour. Drain and pat dry with paper towels.
  • 2. Heat the sesame oil on medium heat. Stir in the peppercorn. Stir for about 1 minute, until fragrant. Stir in the ginger and the hot chili oil.
  • 3. Turn the heat down and carefully add the red rice vinegar. Stir in the sugar. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the cucumbers.
  • 4. Transfer to a dish, cover and refrigerate overnight or 2 days. Toss again before serving.

SZECHUAN CUCUMBER SALAD



Szechuan Cucumber Salad image

Make and share this Szechuan Cucumber Salad recipe from Food.com.

Provided by brechanandrhondainc

Categories     Vegetable

Time 15m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 10

2 cucumbers
1 teaspoon salt
3 scallions
4 garlic cloves (finely chopped)
1 1/2 tablespoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine vinegar
1/4 teaspoon sugar
1/4 teaspoon peppercorn (Szechwan)
1/4 teaspoon red pepper flakes

Steps:

  • Peel the cucumbers, cut in half crosswise and then in half lengthwise.
  • Scoop out the seeds and discard. Cut into strips about 2 in (5 cm) long and 1/2 in (1 cm) wide.
  • Sprinkle cucumber strips with salt and mix thoroughly. Set aside for at.
  • least 10 minutes at room temperature. Drain the cucumbers and squeeze out all the excess liquid with your hands. Clean the scallions and cut them into 2 in (5 cm) lengths, cut these into thin strips, and add to the cucumbers. Add the rest of the ingredients and mix.

Nutrition Facts : Calories 46.3, Fat 0.9, SaturatedFat 0.2, Sodium 964.7, Carbohydrate 9.3, Fiber 1.7, Sugar 3.2, Protein 2.3

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