Tuesday, January 24, 2012

Spicy Cucumber Salad

If you exclude the draining time, this recipe is ridiculously quick and easy. It's also surprisingly good. The cucumber absorbs a bit of the heat from the chiles and the numbing sensation from the peppers to cream a refreshing dish that's not overly spicy (as long as you don't eat the chiles).

Spicy Cucumber Salad (from Land of Plenty)

2 cucumbers
3 tsp salt
2 tbsp peanut oil
8 long dried chiles or 16 small Sichuanese chiles snipped into 1.5" sections
2 tsp whole Sichuan pepper
3 tsp sesame oil

1. Cut cucumber into 2.5" sections. Quarter lengthwise, scrape out seeds, and cut into batons. Sprinkle with salt, mix well, and set aside for at least 30 minutes, preferably 2 hours or more to draw out juices. Drain well and pat dry with towels.
2. Heat a work over high heat. Add peanut oil and swirl to coat. Reduce heat to medium. Add chiles and pepper. Stir for a few seconds until spicy. Don't burn!
3. Add cucumber pieces and stir and toss for about 10 seconds to coat with oil. Remove from heat, add sesame oil, and tip onto a serving dish. Let cool before serving.

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