2 tbsp small dried wood ear mushrooms
2 cucumbers
4 red hot peppers cut in thin rounds
2 tsp light soy sauce
2 tbsp chinese white vinegar
2 tbsp sugar
1 tsp salt
1 tbsp sesame oil
A Recipe for
Szechwan Cucumber Salad
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
This Recipe for Szechwan Cucumber Salad is one of thousands in the Recipes-to-go Asian Cookbook.
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
If you enjoy this Szechwan Cucumber Salad Recipe - you should enjoy the recipe collections you can find on the websites below:
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
Food Tip |
This is a recipe for Szechwan Cucumber Salad from the recipe cookbook of Recipes-to-go (Asian)
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
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.
Serves: 1
Szechwan Cucumber Salad Recipe brought to you by Recipes To-Go