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The Hirshon Sichuan Ma La Cucumbers – 拍黄瓜

  • Total Time: 0 hours


  • 1 long English Cucumber
  • Peanut oil
  • 1/2 tbsp. 3 year aged Pixian doubangjang
  • 1/2 tbsp. combined mashed fermented black beans and mashed garlic (equal quantities of each)
  • 3 Facing Heaven Chiles
  • 1 tsp. red Sichuan peppercorns
  • 1 small handful roughly-chopped cilantro
  • 1/2 tsp. top-quality soy sauce
  • 1 tsp. top-quality sesame oil (TFD prefers Kadoya brand)
  • 1/2 tsp. sweetened Chinese black vinegar (TFD prefers Koon Chun brand)


  1. Qiang Huang Gua – Cut one long, English cucumber in half vertically, scoop out the seeds, and cut into batons about 3 inches long and ¼ to ½ inch wide. Salt generously and leave to drain in a colander for 30 minutes or so.
  2. Add 2 tablespoons oil to a hot wok and immediately add facing heaven chilies and red Sichuan peppercorns.
  3. Stir-fry the spices until they are just starting to darken, then add black bean/garlic paste and Pixian paste, stir-fry one minute.
  4. Add cucumber and stir-fry briefly so that all cucumbers are exposed to hot oil. Add 1 teaspoon toasted sesame oil, soy sauce and vinegar plus chopped Cilantro. Mix well, and plate. Serve chilled or at room temperature.
  5. Snip chilies in half and retain seeds for heat, or leave seeds out for a milder dish.
  6. If using Mala Market Sichuan pepper, 1 teaspoon should be plenty; if using less potent peppercorns, you may need more
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 56.82 kcal
  • Sugar: 3.2 g
  • Sodium: 120.66 mg
  • Fat: 3.09 g
  • Saturated Fat: 0.5 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 7.13 g
  • Fiber: 1.22 g
  • Protein: 1.57 g
  • Cholesterol: 0.0 mg

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