Title: Szechuan Cucumber
Categories: Chinese Pickle
Yield: 1 Servings

1	lb	Non-waxed, slender pickling
		Cucumbers, each cut into 4
		To 8 wedges
1	tb	Salt
2	tb	Soy sauce
2	tb	Brown sugar dissolved in
2 1/2	tb	Vinegar
2	tb	Ginger root, finely
		Shredded
1/3	c	Toasted sesame oil
1	ts	Szechuan peppercorns
2		Fresh hot peppers (one for
		Decoration, one finely
		Shredded)
4		Dried hot peppers

Marinate the wedges of cucumber with 1 TBS of salt for 20 minutes, rinse briefly in cold water, drain and pat dry with a paper towel. Arrange the cucumber wedges on a dish and sprinkle the shredded hot pepper and ginger over them. Heat the sesame oil, stir in the Szechuan peppercorns and the dried hot pepper. Cook over medium heat until the fragrance is released. Immediately pour the hot mixture over the shredded ginger and hot pepper. Add the mixture of soy sauce, vinegar and sugar to the cucumbers, place in refrigerator for 6 hours or overnight. It is then ready to serve.

Notes:

Remove the dried peppers before serving. This dish can be kept in the refrigerator for a few days. The number of hot peppers can be varied according to taste. One can add 1 tsp of crushed garlic or 1 TBS of shredded green onion for variation. If non-waxed cucumbers are not available, European cucumbers will do. From: Fanofpern@aol.Com Date: 03 Jul 97 Eat-L List (Recipes And Food Folklore) Ä

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