Spicy Cucumbers

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 3 long japanese cucumbers (normal cucumbers aren't crispy enough)
• 5 cloves garlic
• 1/2 cup soy sauce
• 1/2 cup rice wine
• 1/2 cup rice vinegar
• 1 teaspoon whole szechuan peppercorns
• 1 tablespoon chinese chili sauce
• 2 tablespoons cooking oil

Recipe

• 1 slice the cucumbers lengthwise, so that each piece has skin on it.
• 2 do not use the center of the cucumber, where the seeds are (it gets too mushy).
• 3 peel the garlic and smash it (with a knife, for example).
• 4 each clove should look like you dropped a dictionary on it.
• 5 heat the oil on medium-high in a wok or similarly shaped saucepan.
• 6 when the oil is hot, add the pepper, garlic, and cucumbers.
• 7 stir fry for 30-40 seconds, until hot.
• 8 add the soy sauce, rice wine, rice vinegar, and hot sauce.
• 9 mix well.
• 10 heat to a boil, then remove from heat.
• 11 although you can eat it now, it will taste better after marinating overnight.
• 12 best served cold.