Homemade Garlic Sichuan Pepper Water Drop Cress Recipe

Fresh and crisp, a bit chewy dish has arrived.It's a cucumis sueden (Chinese celery). The green one looks like a cucumber. I had never seen it before as an Northeasterner until my Hubei classmate cooked stir-fried cucumber slices with meat in the canteen during university.Stir-fry the cucumis sueden with meat. Surprisingly, this mild and fresh cucumis sueden paired well with the meat pieces; it was a harmonious mix of meat and vegetables, very delicious. I've been fond of it ever since!

　　Ingredients Main ingredients: 1 cucumber, appropriate amount of oil, half a spoon of salt,a quarter spoon of monosodium glutamate (MSG), one dried chili pepper,some Sichuan peppers. Step 1. The downside of the cucumber is that it wastes too much when peeling; first, peel off the outer skin with a knife. 2. Cut into slices at an angle.

3. Slice into threads.

4. Minced garlic.

5. Slice dried chili peppers and add Sichuan peppers.

6. Heat up the pot, add cold oil to stir-fry the Sichuan pepper until fragrant then remove it.

7. Remove the dried chili pepper threads after they are fragrant and set aside for later use.

8. Add minced garlic and stir-fry until fragrant.

9. Add cucumber threads, stir-fry quickly over high heat.

10. Add salt and MSG, continue to stir-fry quickly.

11. Cook until fully cooked.

12. Plate the dish and sprinkle with fried dried chili pepper threads.

Tip: Not difficult; quick stir-frying is key for a crisp texture. Cooking time too long will make it soft. Remove the dried chili peppers after they are fragrant to avoid discoloration, then add them later!

Stir-fry until cooked through.

After plating, sprinkle with fried dry chili threads.

Tip: Not difficult; stir-fry quickly to ensure a crisp texture. If cooked for too long, the Chinese cabbage will become limp. Remove the fried dry chilies immediately after they are fragrant to prevent discoloration, and add them later!