Oriental ginger cucumbers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | 4 unwaxed cucumbers; sliced | |
| 1 | tablespoon | Salt |
| Marinade: | ||
| 3 | 4 slices fresh ginger; slivered | |
| ½ | cup | White vinegar |
| ¼ | cup | Sugar |
| ½ | cup | Water |
| 1 | tablespoon | Sesame oil |
| Toasted sesame seeds for garnish | ||
Directions
Salt cucumbers and allow to sit for 1 hour. Rinse thoroughly under cold water and pat dry. Place in a bowl and reserve.
In a small saucepan, heat together the ginger, vinegar, sugar, water and oil. Bring to a boil, then pour over cucumbers. Marinate at least overnight.
To serve, garnish with toasted sesame seeds.
Variation: For a spicier flavor, add ½-1 teaspoon of hot chili flakes to the marinade.
Yield: 6-8 servings
Chinese recipe from Chinatown - Philadelphia Taken from "The Original Philadelphia Neighborhood Cookbook" by Irina Smith and Ann Hazan, published by Camino Books, Philadelphia, PA, c. 1988.
Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@...> on Oct 18, 1997