Szechwan cucumber salad
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Szechwan cucumber salad
  Salad    Chinese    Cucumbers  
Last updated 6/12/2012 1:01:36 AM. Recipe ID 24915. Report a problem with this recipe.
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      Title: Szechwan cucumber salad
 Categories: Chinese, Salads, Ceideburg 2
      Yield: 1 Salad
 
      2 tb Small dried wood ear
           -mushrooms
      2    Cucumbers
      4    Red hot peppers cut in thin
           -rounds
      2 ts Light soy sauce
      2 tb Chinese white vinegar
      2 tb Sugar
      1 ts Salt
      1 tb Sesame oil
 
  Pour boiling water over tree ears; let stand for 15 minutes.  Peel
  cucumbers, cut in half lengthwise, scrape out seeds.  Slice into thin
  half-moons.  When mushrooms are soft, drain, rinse and dry.  (Slice
  'em if they're too big.  Wood ears will quadruple in size when
  soaked++SC.) Combine with remaining ingredients.  Let stand for 15
  minutes then toss again before serving.
  
  NOTE:  (Wood ears can be found in Chinese markets.  After soaking
  they have little taste but lots of crunch.  They're there for the
  texture. I can't think of anything to substitute (maybe raw carrots
  or water chestnuts) except for dried duck web or jellyfish and you're
  much more likely to find wood ears than those items.  Be sure to use
  the dark, cooked, Asian sesame oil rather than the light stuff in
  health food stores. I'd make this before the ribs and chill it well
  while doing the rest.)
  
  It's from the same article by Bruce Cost.
  
  Posted by Stephen Ceideburg April 22 1990.
 




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Recipe ID 24915 (Apr 03, 2005)

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