INGREDIENTS

INSTRUCTIONS

1. Cut unpeeled cucumbers in 1/4-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 1/2
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, http://www.erols.com/hosey.

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