Tuesday, April 14, 2009

Sichuan pickled cucumbers

This is adapted from "Martin Yan Quick and Easy." They are similar to cucumbers we eat at our favorite dim sum place, which automatically makes them a winner in my book. So good, and so easy.

1-2 cucumbers, thinly sliced (I used the mandoline)
1 Tbsp. salt
1 c. rice vinegar
1/4 c. soy sauce
1/4 c. sugar
1 Tbsp. red chili flakes (or, you can use 1-3 Tbsp. chili garlic paste, like I did)

In a bowl, cobine the cucumber and salt, toss to mix, and let stand for 10 minutes. Rinse, drain, pat dry, and place in a heatproof bowl.
In a small saucepan, bring all the remaining ingredients to a boil. Remove from the heat and stir until the sugar dissolves. Pour over the cucumbers, stir and cover with plastic wrap. Store in a covered container in the fridge.

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