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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the cucumbers lengthwise, so that each piece has skin on it. | 2. Do not use the center of the cucumber, where the seeds are (it gets too mushy). | 3. Peel the garlic and smash it (with a knife, for example). | 4. Each clove should look like you dropped a dictionary on it. | 5. Heat the oil on medium-high in a wok or similarly shaped saucepan. | 6. When the oil is hot, add the pepper, garlic, and cucumbers. | 7. Stir fry for 30-40 seconds, until hot. | 8. Add the soy sauce, rice wine, rice vinegar, and hot sauce. | 9. Mix well. | 10. Heat to a boil, then remove from heat. | 11. Although you can eat it now, it will taste better after marinating overnight. | 12. Best served cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	3			46.8	11.3256	2.028	0.3432
garlic	5	cloves		22.35	4.959	0.9540000000000001	0.075
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
rice wine	1/2	cup		-	-	-	-
rice vinegar	1/2	cup		-	-	-	-
szechuan peppercorn	1	teaspoon		-	-	-	-
chinese chili sauce	1	tablespoon		-	-	-	-
cooking oil	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.