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Home : Side Dishes : Szechuan Hot and Spicy Cucumbers

Makes 6 side-dish servings
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Szechuan Hot and Spicy Cucumbers

Contributed by: Chris WebAdmin. of

(NC) - It may seem unusual to stir-fry greenhouse cucumbers, but this riot of color and flavor is a superb accompaniment to hoisin spare ribs. Or add golden chicken strips and serve over steamed rice for a totally satisfying entree.


  • 2 tbsp (25 mL) soy sauce
  • 1 tbsp (15 mL) cider vinegar
  • 2 tsp (10 mL) liquid honey
  • 1-1/4 tsp (6 mL) cornstarch
  • Pinch ground aniseed (optional)
  • 4 tsp (20 mL) peanut oil
  • 1 tbsp (15 mL) minced garlic
  • 2 tsp (10 mL) minced gingerroot
  • 1 tsp (5 mL) hot chili garlic sauce
  • 1 small onion, halved and sliced
  • 1/2 cup (125 mL) julienned (1-inch/2.5 cm long) carrot
  • 1/2 cup (125 mL) julienned snow peas
  • 2 Ontario Greenhouse Cucumbers (unpeeled), halved lengthwise and cut crosswise into 1/2-inch (1 cm) pieces
  • Salt and pepper


In small bowl, combine soy sauce, vinegar, honey, cornstarch, and aniseed (if using). Set aside.

Heat oil in wok or large skillet over high heat. Add garlic, ginger and chili garlic sauce; stir-fry for 15 seconds. Add onion, carrot and snow peas; stir-fry for 2 minutes. Add cucumbers; stir-fry for 2 to 3 minutes or until softened but still crisp in center.

Add cornstarch mixture; cook, stirring, until boiling and thickened. Season with salt and pepper to taste.

Serving Size: Makes 6 side-dish servings

Nutritional Information: Per serving: Calories: 75 Protein: 2 grams Fat: 3 grams Carbohydrate: 10 grams



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