Thursday, March 21, 2013

[MC-AllEthnic-Recipes] Sichuan Cucumber Salad - 1 pts plus; 4g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                          Sichuan Cucumber Salad
 
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  cucumber -- or 2 medium, unpeeled
  1           teaspoon  salt
  1           teaspoon  peanut oil -- or vegetable oil
  1         Tablespoon  minced garlic
  2          teaspoons  cider vinegar
  1           teaspoon  soy sauce
  1           teaspoon  sesame oil
  1           teaspoon  sugar
     1/4      teaspoon  crushed red pepper flakes
 
Cut the cucumbers into quarters lengthwise. Slice or scoop out the seedy
middle sections, then cut each quarter in half again. Cut the halves into
smaller pieces about 1 1/2-inches long.
 
Crush the cucumber slices by pounding them once or twice with a kitchen
mallet, the blunt edge of a cleaver, or the bottom of a coffee mug. The
cucumber might spray some juice, so have paper towels available.
 
In a large bowl, toss the cucumbers with salt and let sit for 20 minutes,
allowing the salt to draw out excess moisture from the cucumbers.
 
Heat the peanut oil in a small skillet on medium-low heat. Add the garlic
and gently cook until fragrant, 30 to 40 seconds, being careful not to let
the garlic burn. Remove from the heat, transfer to a small bowl, and toss
with the cider vinegar, soy sauce, sesame oil, sugar, and red pepper
flakes.
 
Drain the cucumbers and get rid of any remaining excess moisture by
squeezing the cucumbers in the palm of your hands. Toss with cider vinegar
mixture. Transfer to a plate and serve at room temperature, or chill in
the fridge until ready to serve. The salad will keep for up to 3 to 4 days
in the fridge.
 
Serves 4 as an appetizer
 
AuthorNote: This refreshing cucumber salad is a Sichuan restaurant staple.
It's a crisp, refreshing appetizer as well as an effective palate cleanser
between bites of fiery Mapo Tofu or Spicy Garlic Eggplant in chili oil.
Pounding the cucumber slices with a blunt object makes them release more
water, thereby becoming firmer and absorbing more flavor. The salad is
easy to prepare, but the result tastes more complex than you might expect.
The crisp, slick cucumbers are at once garlicky, vinegary, savory, spicy,
and sweet, with a noticeable scent of sesame. Consider them delicious
instant pickles.
 
Cuisine:
  "Asian"
Source:
  "Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home by
  Diana Kuan, 2012"
S(Formatted by Chupa Babi):
  "March 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 38 Calories; 2g Fat (52.5% calories
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
621mg Sodium.  Exchanges: 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
 

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