Sichuan Pickled Shitake Mushroom & Cucumber


A wonder side dish to go with cold cuts, any main courses. 


Small Lebanese cucumbers 7 (cut into quarters and deseeded)
Sea salt 65g
Peanut oil (or veggie oil) 1 Cup
Sichuan peppercorn 1T
Dried red chillies 15
Fresh ginger 1 large knob (julienned)
Dried Shitake mushroom 20 – 25 (soaked in warm water for 30 min, remove stalks, chopped)
Sugar 100g
Light soy sauce 2.5T

* prepare a 2 L glass jar, sterilised.

  1. Sprinkle the salt over the cucumber and mix well in a colander. Leave for 1 hour, then rinse well in cold water, drained.
  2. Heat a wok (or saucepan), add the oil till hot, put the chillies and peppercorns till slightly blacked.
  3. Add all the sauces in, ginger, mushroom. Slow sauté till fragrant, finally add the cucumber in for 1 min.
  4. Pack everything into the jar, let cool and seal. It’s ready to serve after 1-2 days. Usually last about 2 weeks.

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