Spicy, hydrating, and flavorful, this traditional Szechuan dish is simple to make and perfect to add alongside many meals!!
I love eating this as a snack on its own or next to some rice, veggies, and tofu or chow mien! Also, the spiciness is great for clearing the respiratory system and boosting the immune system!!
Inspired by PF Chang's in California and Liu's Wok in Vienna, this dish is one of the only few things that I crave when I am feeling under the weather!
Ingredients:
- 1 Large English Cucumber
- 1 Small Chili
- 2 Garlic Cloves
- Cilantro (around 20g)
- Roasted Peanuts (around 30g)
- Sesame Seeds (around 20g)
- 2 tbsp of Sesame Oil
- 2 tbsp of Soy Sauce (or Aminos alternative)
- 2 tbsp of Chili Oil
- 1 tbsp of Lime juice
- 1 tsp of Rice Vinegar
- 1 tsp of Hoisin Sauce
Method:
Smash and dice English cucumber then place into a medium-sized mixing bowl. Add 1 tbsp of salt and let the cucumbers sit for 30 minutes
Mince garlic and chop cilantro
After letting the cucumbers sit, add minced garlic, chopped cilantro, and roasted peanuts
In a small side bowl, add sesame oil, chili oil, lime juice, hoisin sauce, rice vinegar, and soy sauce then mix well. Add these wet ingredients into the cucumber mixture. ****For homemade Chili Oil: deseed and cut one small chili pepper then add into 2 tbsp of Sesame Oil. For an extra kick, add 1 tsp of Sambal Olek. Create a big batch and let this oil ferment for a few days prior to making these Szechuan Chili Cucumbers for optimal flavor****
Add sesame seeds
Serve immediately or keep in the fridge for up to 3 days!
For more healthy recipes on Instagram Reels and videos, check out @Being.soulfull !!
#vegan #plantbased #szechuan #soulfull #asianfoodie #veganasianfood #poweredbyplants #healthy #nutrition #sidedishes #cucumbers #easyrecipes #veganrecipes
Comments