Szechwan Pickled Cucumbers Or Shredded Cabbage
|Sesame oil/Peanut oil||2 Teaspoon|
|Shredded ginger||1 Inch|
|Red chilies||4 , broken|
|Crushed peppercorns||6 Cup (96 tbs)|
|Soy sauce||1 Teaspoon|
|White vinegar||1 Teaspoon|
Toss cucumbers or cabbage in a bowl with salt and let it stand for 30 minutes.
Rinse in cold water and pat dry.
Heat oil in a wok, add ginger, red chillies and peppercorns and stir-fry for 1 minute.
Remove the wok from the stove and cool the mixture.
Mix the soya sauce, sherry, vinegar, honey, salt and pepper and pour it over the cucumbers or cabbage.
Toss and let it marinate for at least an hour in the refrigerator, or leave overnight