Fast sizzled cucumber salad (Xiǎng yóu huángguā) from The Woks of Life: Recipes to Know and Love from a Chinese American Family (page 73) by Bill Leung and Kaitlin Leung and Judy Leung and Sarah Leung

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cristina_7tmh18 on January 13, 2026

    Was too lazy to make chili oil from scratch and used pre-made. Turned out just great.

  • Bessp on June 06, 2025

    Made this to go with the braised pork rice. We didn't enjoy this recipe, I think Sichuan peppercorns just aren't for us. We liked the spiciness contrasting with the salty rich pork, but the bitter/sour flavor of the chile oil just overwhelmed the lovely freshness I was hoping to get. Not making this again.

  • ellwell on February 26, 2024

    We made these to go along with the pepper beef from the same book. There are way better recipes like this. I like the one in the New York Times cookbook much better. To save the day we chopped them up and served them with noodles in peanut sauce they following day which was a pretty good use for all the leftovers.

  • EmilyR on November 13, 2022

    These aren't much effort, but I still like the Xi'anFF cucumbers more.

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