Szechwan Cucumber Salad
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
mushrooms
small, dried wood ear |
|
| 2 | each |
cucumbers
|
|
| 4 | each |
hot chili peppers
|
*
|
| 2 | teaspoons |
soy sauce, light
|
|
| 2 | tablespoons |
white vinegar
chinese |
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
mushrooms
small, dried wood ear |
|
| 2 | each |
cucumbers
|
|
| 4 | each |
hot chili peppers
|
*
|
| 1E+1 | ml |
soy sauce, light
|
|
| 3E+1 | ml |
white vinegar
chinese |
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
sesame oil
|
|
Directions
Pour boiling water over tree ears; let stand for 15 minutes.
Peel cucumbers, cut in half lengthwise, scrape out seeds.
Slice into thin half-moons.
When mushrooms are soft, drain, rinse and dry.
(Slice 'em if they're too big. Wood ears will quadruple in size when soaked) Combine with remaining ingredients. Let stand for 15 minutes then toss again before serving.
NOTE: (Wood ears can be found in Chinese markets. After soaking they have little taste but lots of crunch. They're there for the texture.
