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Diao Yu Tai Cucumber Salad

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Ingredients

Adjust Servings:
2 kirby cucumbers about 4 to 5 inches long
1/4 teaspoon salt
1 tablespoon vegetable oil
4 dried red peppers (sichuan or thai)
1 cup white vinegar
1 cup sugar

Nutritional information

494.8
Calories
62g
Calories From Fat
7g
Total Fat
0.9 g
Saturated Fat
0mg
Cholesterol
300.7mg
Sodium
106.5g
Carbs
0.8g
Dietary Fiber
102.8g
Sugars
1g
Protein
378g
Serving Size (g)
2
Serving Size

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Diao Yu Tai Cucumber Salad

Features:
    Cuisine:

    This recipe is from the Nine Dragons Restaurant located in the China Pavilion at EPCOT.

    • 45 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Diao Yu Tai (Cucumber Salad), This recipe is from the Nine Dragons Restaurant located in the China Pavilion at EPCOT., This recipe is from the Nine Dragons Restaurant located in the China Pavilion at EPCOT.


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    Steps

    1
    Done

    Thoroughly Wash Unpeeled Cucumbers and Slice Into 1/2-Inch Pieces.

    2
    Done

    Toss Cucumbers With Salt in a Colander. Place Colander Over Bowl and Let Stand 20 Minutes. Drain Cucumbers and Pat Dry With Paper Towels.

    3
    Done

    Heat Oil in Wok Over Medium-Low Heat. Add Peppers and Stir Fry Until Pepper Darkens to Deeper Red, 3 to 4 Minutes.

    4
    Done

    Add Vinegar and Sugar; Bring to a Simmer, Stirring Until Sugar Dissolves. Remove from Heat and Cool to Room Temperature.

    5
    Done

    Pour Mixture Over Drained Cucumbers in a Medium Glass Bowl; Cover and Refrigerate For at Least 24 Hours.

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    Stephen Anderson

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