Ingredients
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2
-
1
-
1
-
1
-
2
-
1
-
1
-
1
-
1/4
-
-
-
-
-
-
Directions
Noble House Sichuan Style Cucumber Salad, This recipe is from a local Chinese restaurant , This recipe is from a local Chinese restaurant
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Steps
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1
Done
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Cut the Cucumbers Into Quarters Lengthwise. Slice Out the Seedy Portion, Then Cut Each Quarter in Half Again. Cut the Halves Into Smaller Pieces About 1 1/2 Inches Long. |
|
2
Done
|
Crush the Cucumber Slices by Pounding Them Once or Twice With a Kitchen Mallet, Blunt Edge of a Cleaver or a Rolling Pin. |
|
3
Done
|
in a Large Bowl, Toss the Cucumbers With Salt and Let Sit For 20 Minutes, Allowing the Salt to Draw Out the Extra Moisture. |
|
4
Done
|
in a Small Skillet, Heat the Peanut Oil on Medium-Low Heat. Add the Garlic and Gently Cook Until Fragrant (30-40 Seconds). Do not Let the Garlic Burn. Remove from Heat and Transfer to a Small Bowl. Add the Cider Vinegar, Soy Sauce, Sesame Oil, Sugar and Crushed Pepper and Combine Thoroughly. |
|
5
Done
|
Drain the Cucumbers and Get Rid of Any Remaining Excess Moisture by Squeezing the Cucumbers With Your Hands. |
|
6
Done
|
Toss With the Cider Vinegar Mixture and Serve at Room Temperature or Chill Until Ready to Serve. This Salad Will Keep For Up to 3 Days in the Refrigerator. |
