• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Ma-La Cucumber Fans

  • Recipe Submitted by on

Category: Vegetables, Chinese

 Ingredients List

  • 1/2 lb Cucumbers, Japanese, or
  • -- Kirby
  • 1 ts Salt, kosher
  • 1 1/2 ts Oil, peanut OR
  • 1 1/2 ts Oil, corn
  • 1 ts Ginger, thinly cut
  • 1 1/2 ts Garlic, minced
  • 1/4 ts Chili, red, dry, flakes
  • 1/4 ts Peppercorns, Szechuan,
  • -- brown
  • 1/2 ts Soy sauce
  • 1 tb Vinegar, rice
  • 1 1/2 tb Sugar
  • 1 ts Oil, sesame


Remove the tips from the cucumbers, then cut them up into 2-inch
lengths. Grasp cucumber lengthwise between chopsticks held in a
V-shape on a cutting board, then cut the cucumber crosswise at
1/8-inch intervals into a fan (chopsticks prevent knife from cutting
clear through the cucumber.)

Toss the cucumbers with salt and set aside for thirty minutes to

Drain, rinse with cold water, then press gently between palms to
remove excess water.

Heat a wok or medium-size heavy skillet over moderate heat until
hot enough to sizzle a bead of water slowly. Add corn or peanut oil,
swirl to glaze bottom, then reduce heat to low.

When hot enough to sizzle a ginger thread, add ginger, garlic,
chili, and peppercorns. Toss until fully fragrant, about ten seconds,
then add a pinch more chili if your nose tells you it's needed.

Add cucumber, toss to combine, then add soy, vinegar, sugar, and
sesame oil. Toss until sugar dissolves and liquid is hot.

Taste and adjust with a bit more sugar if needed to bring out the
full flavor of the chili. Scrape the mixture into a shallow bowl and
set aside to cool, stirring occasionally.

Before serving, remove most of the peppercorns.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?