Ma La Suan Huang Gua Hot And Sour Cucumber Recipes

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC

Chinese Smashed Cucumbers With Sesame Oil and Garlic image

In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.

Provided by Julia Moskin

Categories salads and dressings, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)
1 teaspoon kosher salt, plus more for cucumbers
2 teaspoons granulated sugar, plus more for cucumbers
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons soy sauce
1 tablespoon grapeseed or extra-virgin olive oil
2 large garlic cloves, minced or put through a press
Red pepper flakes, to taste
Small handful whole cilantro leaves, for garnish
2 teaspoons toasted white sesame seeds, for garnish (optional)

Steps:

Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

MA LA SUAN HUANG GUA (HOT AND SOUR CUCUMBER)

Ma La Suan Huang Gua (Hot and Sour Cucumber) image

This recipe comes from 'Ji Pin Su Cai' (Best Vegetable Dishes), a 30-cent, 5-inch-square, paperback cookbook from Wal-Mart in China. It's simple home-style Chinese cooking. Chinese cookbooks assume you will know how much of each condiment and seasoning to add, so most of the ingredients are listed 'ge shi liang'--to taste. I've suggested amounts, but you can adjust according to your own preference.

Provided by Kate S.

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

250 g cucumbers
4 dried red chilies (to taste)
1/4 teaspoon salt (to taste)
1 tablespoon rice vinegar (to taste)
1 tablespoon soy sauce (to taste)
1/4 teaspoon red chili pepper flakes (to taste)
1/4 teaspoon szechuan peppercorns (to taste)
2 tablespoons vegetable oil (to taste)

Steps:

Wash cucumber, cut in half lengthwise, slice 1/4-inch thick on the diagonal.
Place sichuan peppercorns in heat-proof bowl. Thinly slice dried chilies.
Heat empty wok over highest eat. Add 1 T oil and swirl. Add cucumbers and stir-fry. Add chilies, vinegar, salt, soy sauce, and chili flakes, tossing after each addition. Transfer to serving dish.
Reheat the same wok, add 2nd T oil and heat. Turn off heat, pour oil over sichuan peppercorns to make flavored oil. Pour oil and peppercorns over cucumbers.
Serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.

Nutrition Facts : Calories 90.7, Fat 7.1, SaturatedFat 0.9, Sodium 404.8, Carbohydrate 6.6, Fiber 1.1, Sugar 3.5, Protein 1.7

SUAN LA BAI CAI (HOT AND SOUR CABBAGE)

Suan La Bai Cai (Hot and Sour Cabbage) image

Make and share this Suan La Bai Cai (Hot and Sour Cabbage) recipe from Food.com.

Provided by Member 610488

Categories Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 medium napa cabbage
3 tablespoons chinese black vinegar
3 tablespoons light soy sauce
2 teaspoons sesame oil
1 1/2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon vegetable oil
3 dried red chilies, finely chopped
1 tablespoon ginger, minced
1/2 teaspoon szechuan peppercorns
1 red bell pepper, diced

Steps:

Separate the cabbage leaves and cut them lengthwise. In a small bowl, combine the vinegar, soy sauce, sesame oil, sugar, and salt, then set aside.
Heat up the vegetable oil in a wok or heavy skillet over high heat until it is very hot. Add the chilies, ginger, and szechuan peppercorns and stir-fry for 10 seconds. Add the bell pepper and stir-fry for 30 seconds.
Add the cabbage and stir-fry for two minutes, or until all the leaves are wilted. Pour the vinegar mixture into the wok and let simmer for 1 minute, then serve.

Nutrition Facts : Calories 103.4, Fat 6, SaturatedFat 0.8, Sodium 1049.4, Carbohydrate 11.2, Fiber 1.4, Sugar 8, Protein 2.5

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