Stir-fried cucumbers with orange and Szechuan peppercorns

Stir-fried cucumbers with orange and Szechuan peppercorns

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From
Citrus
Photographer
Mowie Kay

These cucumbers are best eaten at room temperature or even chilled down, as there is something so good about the still firm, cooling flesh with the mouth-numbing peppercorns and orange. I do usually make this with cucumbers, but also love it with the pear-shaped chayote, or christophene – an underused vegetable, which is a shame, as it is a great flavour carrier that retains a firm, smooth texture once cooked.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Take 2 large cucumbers, then peel, halve lengthways, deseed and roughly chop. Heat 1 tbsp oil in a wok. Lightly crush 1 tsp each of Szechuan peppercorns and coriander seeds and add to the wok along with 1 finely sliced chilli, a 1cm piece of root ginger, finely chopped, and 1 scant tsp finely grated orange zest. Stir fry for a minute, then add the cucumber along with the juice of 2 oranges. Season with salt and pepper (or simply add a dash of soy sauce), then leave to simmer for a few minutes until the orange juice has reduced to a very light syrup.
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