| 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
A Message from our Provider:
“Buy into the firm foundation – Jesus!”