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Smashed Cucumbers |
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Serves: 3
Print this Recipe
1 cucumber
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 10 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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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