How to Make Chinese Sichuan Cucumbers with Orange and Almond Asian Cooking Recipe Cuisine

China Sichuan Cucumbers with Orange and Almond

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 1 3/4 Cups:

2 medium salad cucumbers (about 1 pound 5 ounces)

1 tablespoon fine sea salt

1½ teaspoons dried chile flake

1 teaspoon Sichuan peppercorns

15 raw unsalted almonds

1 tablespoon sugar

2 tablespoons fresh orange juice

Directions:

Peel and trim the cucumbers, and slice them at an angle, ¼-inch thick. Toss them in a colander with the salt and let them rest over a catch bowl or directly over the sink for 20 minutes. Once they give up their copious liquid, rinse them briefly and pat them as dry as possible with a clean kitchen towel, and transfer them to a medium mixing bowl.

Meanwhile, in a small skillet over high heat, toast the chile flakes and the peppercorns for 2 to 3 minutes, until fragrant. Remove from the heat and slide the spices into a small bowl to cool. 

In the same skillet over medium-high heat, toast the almonds, stirring once or twice, until light brown on both sides, about 3 minutes.

In a spice grinder or dedicated coffee mill, grind the spices to a fine powder, then set aside. 

Grind the almonds finely as well, pulsing them carefully so as not to turn them into nut butter. Add the almonds to the cucumbers, along with the sugar and orange juice. 


Toss very well to coat evenly. Spread the cucumbers into a shallow dish and sprinkle liberally with the spice powder. Eat immediately, or cover and refrigerate; these will last up to 3 days.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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