Szechuan Cucumber Rolls Recipe
Szechuan Cucumber Rolls is a simple and extremely tasty vegetable dish. This dish can be prepared in a jiffy and has a unique flavor which is sure to captivate everyone. Make the Szechuan Cucumber Rolls for yourself to understand what I am trying to say!
Ingredients
1-1/2 lbs. fresh pickling cucumbers
1 teaspoon salt
5 tablespoons vegetable oil
4-1/2 teaspoons chopped garlic
6 dried hot red peppers, shredded
2 tablespoons rice vinegar or white vinegar
1 tablespoon sugar
2 tablespoons soy sauce
Directions
Peel cucumbers and cut in half crosswise.
Use a paring knife to sharpen narrow end of each cucumber piece, as if sharpening a pencil.
Combine cucumbers and salt in a small bowl; mix well.
Let stand 2 hours.
Rinse with cold water; drain well.
Heat oil in a wok over high heat 30 seconds.
Stir-fry garlic and dried hot peppers 15 seconds.
Add drained cucumbers.
Stir-fry 30 seconds.
Add vinegar, sugar and soy sauce.
Stir-fry 15 seconds.
Spoon mixture into a bowl.
Cover and refrigerate at least 2 hours before serving.
Use a paring knife to sharpen narrow end of each cucumber piece, as if sharpening a pencil.
Combine cucumbers and salt in a small bowl; mix well.
Let stand 2 hours.
Rinse with cold water; drain well.
Heat oil in a wok over high heat 30 seconds.
Stir-fry garlic and dried hot peppers 15 seconds.
Add drained cucumbers.
Stir-fry 30 seconds.
Add vinegar, sugar and soy sauce.
Stir-fry 15 seconds.
Spoon mixture into a bowl.
Cover and refrigerate at least 2 hours before serving.
