| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Condiment, Oriental, Cucumber | 1 | Servings |
INGREDIENTS
| 3 | 4 unwaxed cucumbers; sliced | |
| 1 | tb | Salt |
| Marinade: | ||
| 3 | 4 slices fresh ginger; slivered | |
| 1/2 | c | White vinegar |
| 1/4 | c | Sugar |
| 1/2 | c | Water |
| 1 | tb | Sesame oil |
| Toasted sesame seeds for garnish |
INSTRUCTIONS
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 1/2-1 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@pipeline.com> on Oct 18, 1997
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