Sichuanese Spiced Cucumber Salad (Qiang Huang Gua)
Quick & easy Sichuan cucumber salad (Qiang Huang Gua), tossed with chilies, Sichuan peppercorns, sesame oil & chili crisp for bold, crunchy flavor.
Servings: 2
Calories: 107kcal
Ingredients
- 1 large cucumber
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons crushed dried chilies see options below
- 1 teaspoon whole Sichuan peppercorns
- 1 teaspoon sesame oil
- 1 teaspoon chili crisp optional
- Toasted sesame seeds for serving
Instructions
- Slice the cucumber into bite-sized pieces, either lengthwise or in wedges. You can core out the seeds and pulp if desired before slicing.
- Transfer to a bowl and sprinkle with salt. Mix and let sit for 30 minutes to drain.
- Drain the liquid and dry the cucumber slices.
- Heat the oil in a wok or large pan to high heat.
- Add the crushed chilies and Sichuan peppercorns. Stir fry for 30 seconds to darken, but do not burn the ingredients.
- Add the cucumber slices and stir fry for 10 seconds only, just to warm them.
- Transfer to a serving bowl and drizzle with sesame oil and chili crisp (if using).
- Garnish with toasted sesame seeds and chill. Best served cold.
Nutrition
Calories: 107kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 598mg | Potassium: 510mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4037IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 1mg