quick healthy chinese (part 1): sichuan cucumber salad

 I owe this to my college-aged cousin who asked me to share some recipes that could help her to have quick meals around that are easy to prepare.

I will share with you three recipes that can be eaten directly out of the fridge and packs nicely in a lunchbox.

Dirtbike man and I eat this meal quite often and I hope you can enjoy it as much as we do.  I never seem to make enough to have leftovers!

<3 Amanda

sichuan cucumber salad

adapted from the book Every Grain of Rice

1 cucumber

1/2 t kosher salt

1 T avocado oil

5 dried chilies, cut in half

1 t sichuan peppercorns

1 t sesame oil

1) cut the cucumber in half lengthwise and scoop out the seeds.  then half each into three sections and slice each section into thin strips.

2) place cucumber strips in a bowl and sprinkle with salt.  mix well and let sit for 30 mins.  drain the cucumbers and shake dry.

3) heat skillet over a high flame.  pour in avocado oil, swirl around and add dried chilies and sichuan peppercorns.  stir fry until the chilies have darkened, but not burned.  add the cucumber and stir-fry very briefly to heat the surface of the cucumbers.  turn off the heat and add sesame oil.


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