Sichuan-style Smashed Cucumbers
Sichuan-style smashed cucumbers are refreshing, a little spicy, and the Sichuan peppercorn gives it that oh-so-good tingly numbness on the tongue (or what we call, mala). Have it as a side or turn it into a full meal with some shredded chicken and peanuts.
For ~6 Persian cucumbers (ratios are more important here than anything else)
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- 1.5-2 tbsp black vinegar (we do 2 b/c we grew up loving vinegar-y cukes)
- 1 tbsp scihuan chili oil (use one with Sichuan peppercorns or use a normal chili oil and add some roasted Sichuan peppercorn powder)
- 1 tsp sesame oil
- Pinch of salt
- Optional: peanuts, shredded chicken, roasted white sesame seeds
- Trim the cucumbers and then smash them with a rolling pin or knife.
- Cut into 2 inch pieces and season with salt and let them sit for 15 minutes. Discard liquid.
- Mix all ingredients together
- Refrigerate for at least 30 minutes, ideally overnight.