Sharing another incredibly refreshing dish from my Chinese heritage. Growing up in a Chinese household, my grandmother and mother would often make me this dish. It's great when eaten cold as a side dish or on top of rice. The taste is sweet and sour with a slightly salty and spicy zing to it from garlic and spices.
Chinese Cucumber Salad (涼拌黃瓜)
Yield: approx. 4 servings
Prep Time: 20 mins
Cook Time: 5-8 mins
Total Time (adding refrigeration time): approx. 1 hr 50 mins
8-10 mini cucumbers
a handful of dried black fungus, soaked in room temp. water for 30 minutes
1/4 tsp salt
3 cloves garlic, minced
2 tbsp rice vinegar
2 tbsp vegetarian umami sauce
2 tsp sesame oil
3-4 mini, colored bell peppers, minced
pinch of grounded black pepper
pinch of grounded red pepper flakes
sesame seeds for garnish (optional)
Using the flat side of your knife, smash the cucumbers. Then, chop them.
Transfer to a container to sprinkle the salt over the cucumbers, mixing evenly. Then place in the refrigerator, covered, for 1 hour.
In a skillet over medium heat, add a drop of vegetable oil and saute the garlic, bell peppers, and black fungus for a few minutes, adding in the umami sauce, a pinch of salt, black pepper, and red pepper flakes.
Transfer to a plate to cool before mixing in the rice vinegar.
Mix the cooked ingredients with the cucumbers and add sesame oil, then place back in the refrigerator to chill.
Enjoy by itself, or on rice!
Note: If you prefer a little more spiciness, combine the minced garlic with the cucumbers before placing in the refrigerator rather than sauteing the garlic.
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