Leng qing gua (cold cucumbers with garlic)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cucumbers |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Sugar |
| 1 | tablespoon | White rice vinegar |
| 1½ | tablespoon | Peanut oil |
| 1 | tablespoon | Coarsely chopped garlic |
Directions
SLICE THE CUCUMBERS in half lengthways. Using a spoon, remove the seeds. Cut the cucumber halves into 3-by-½-inch pieces. Combine the cucumber pieces with salt and allow to sit in a colander set inside a bowl for 10 minutes. Rinse them in cold water, blot them dry and toss with the sugar and vinegar. Heat a wok or large frying pan until it is hot and add the oil and garlic. Stir-fry for 15 seconds until it is lightly brown. Mix with the cucumbers and serve.
KEN HOM PRODIGY GUEST CHEFS COOKBOOK