Chilli–peanut cucumbers

Chilli–peanut cucumbers

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
4 lebanese cucumbers, peeled
2 tablespoons peanut oil
3 garlic cloves, finely chopped
1 1/2 tablespoons sichuan chilli bean paste, or to taste
2 teaspoons ginger, finely chopped
2 tablespoons clear rice wine
3 teaspoons black rice vinegar
1 1/2 teaspoons sugar
50g raw, skinned peanuts, roasted and coarsely chopped

Method

  1. Cut the cucumbers in half widthwise, then cut them lengthwise into 1 cm-thick slices. Place the cucumbers in a single layer on a tea towel to absorb the excess liquid.
  2. Heat the oil in a wok over a medium heat, add the garlic and cook for 1–2 minutes, then add the chilli bean paste and cook, stirring, for 1 minute. Add the remaining ingredients and toss to combine well. Cool slightly. Arrange the cucumbers on a platter and pour over the chilli mixture.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again