Sichuan Cucumber Salad
If you have a well-stocked Sichuan pantry you already have the two key ingredients for Sichuan Cucumber Salad: sichuan peppercorns and mild dried red chilis. Even though it earns the sobriquet “Mala” which means “hot and numbing” in Mandarin, this is actually a cool and refreshing salad which goes well with an assortment of hot and cold dishes perhaps for a summer picnic. 4 appetizer portions.
Ingredients:
1 whole cucumber
½ t Kosher salt
2 t neutral oil
¾ t Sichuan peppercorns
8 or so dried Sichuan red chilis
1 t toasted sesame oil
Method: peel the cucumber if it has thick waxy skin; otherwise leave skin on. Cut in half lengthwise and scoop out seeds and pulp; discard. Cut each half into thirds then cut lengthwise into batons approximately the dimensions of French fries. Mix thoroughly with salt and rest at least 30 minutes.
Wash off salt in a colander and dry the cucumber pieces with a paper towel. Lightly crush the peppercorns with a mortar and pestle. Cut dried chiles into thirds with scissors and discard any seeds that fall out.
Heat the oil in a medium-hot wok and add peppercorns and dried chiles; heat about a minute until they become fragrant. Add cucumber and toss with oil until warm and thoroughly coated, no more than a minute. Transfer to a serving dish and toss with sesame oil. Chill until ready to serve cold.
Note: no substitutions available. If you don’t have the two key ingredients, get them before you try the recipe. Do NOT replace Sichuan peppercorns with regular black peppercorns, or mild Sichuan chilis with much hotter American chilis.
