Yield: 4 Servings
|\N \N||See instructions for dressing|
1. Cut unpeeled cucumbers in ¼-inch slices. (If cucumbers are large, cut in half lengthwise, then slice.) Crush, by pounding decisively once or twice, with the side of a cleaver or the bottom of a glass. (Leave the cucumber slices intact.)
2. Add any of the dressings below and toss.
3. Refrigerate, covered, only to chill (about 20 minutes). DRESSINGS: 1 slice ginger root, minced, placed in a saucepan with 2 tablespoons sugar and 4 tablespoons vinegar, then brought to a boil, stirring.
2 scallions, minced and marinated 1o minutes in half a cup of vinegar.
(Just before serving, sprinkle cucumbers with salt and pepper to taste.) 1 garlic clove, minced, combined with 2 tablespoons vinegar and ½ teaspoon salt. (Just before serving, sprinkle cucumbers with a few drops of sesame oil.)
VARIATION: Instead of crushing the cucumbers, peel and either slice very thin or sliver.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .