Sweet & Sour Cucumbers with Szechuan Peppercorns (Tang Chu Huang Gua)
- camissonia
- Oct 27
- 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.
1
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.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
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
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Sweet & Sour Cucumbers with Szechuan Peppercorns (Tang Chu Huang Gua)
Prep Time
10 min
Cooking Time
0 min
Rest Time
1 hour
Total Time
1 hour 10 min
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