Cucumbers stir-fried with pork (Huang gua chao roupian) from A Taste of China: The Definitive Guide to Regional Cooking by Ken Hom

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • spring onions
  • Show all ingredients...

  • EYB Comments

    Can substitute dry sherry for Shaoxing rice wine.

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

  • Eat Your Books

    Can substitute dry sherry for Shaoxing rice wine.

  • wester on June 21, 2022

    This was pretty good and very quick, although not as quick as the book suggests. The cucumbers are a nice addition. I did not have chile bean sauce so I used a smaller amount of ground peppers. Also, my (Dutch) edition of the book translated Sichuan peppercorns with pink peppercorns, so I used those. I did think it weird that they had to be roasted and ground, but only when I saw the ingredient list here on EYB I realised what had happened. All the same, I don't think it made a big difference.

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