Sweet & Sour Cucumbers with Szechuan Peppercorns (Tang Chu Huang Gua)
- Oct 27, 2025
- 1 min read
A great summer appetizer since cucumbers taste great whether cold out of the frig or at room temperature. I adapted this recipe from Huang Sau Yen's Chinese Culinary Arts for Today, one of my mom's Taiwanese cookbooks from the 1970s, which she bequeathed to me when I came to California in '83. The Szechuan peppercorns are what distinguish this dish with their unique, aromatic, slightly tingly peppery flavor.
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Cut the cucumbers into 1/2" x 3" long strips. Place in a bowl and toss with 1 tsp of salt. Let sit for about 30 minutes, rinse, drain well, and place in a bowl along with the julienned Fresno chilies.
2
Heat 1 tbsp of vegetable in a small sauté pan. Add the Szechuan peppercorns and stir-fry for a few seconds. Add the sugar, rice vinegar, and sesame oil. Bring to a boil. Pour the sweet-sour sauce over the cucumbers & Fresno chilies, mix well and let cool to room temperature.
3
Cover and refrigerate for at least 3 hours or overnight before serving.
Instructions
1 hothouse or English cucumber cut into 1/2" x 3" lengths
1 tsp kosher salt
2 Fresno chilies seeded and thinly sliced lengthwise
1 tbsp vegetable oil
1 tsp whole Szechuan peppercorns
3 tbsp sugar
3 tbsp rice vinegar
2 tbsp sesame oil
Sweet & Sour Cucumbers with Szechuan Peppercorns (Tang Chu Huang Gua)
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Prep Time
10 min
Cooking Time
0 min
Rest Time
1 hour
Total Time
1 hour 10 min
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