Chinese🥬 Vegetables

Chinese Cucumber Salad

Name: Chinese Cucumber Salad
Total time: 15 min
Cuisine: Chinese
Ingredients: ~2 medium cucumber; 2 tsp black vinegar; 1 tbsp black fungus (wood ear mushroom); ~1 medium tomato; ¼ tsp salt; ~½ tsp sugar; 1 tsp soy sauce; 1 tsp sesame oil; ~3-4 cloves garlic; ~2-3 tbsp cold water

⏱ 15 min

A simple and refreshing Chinese cold vegetable dish made with black vinegar and cucumber, accented with black fungus, tomato, and garlic to add color and balance. Perfect as a side to a Chinese meal, light and palate-cleansing.

Low-cal

Adapted from a video by Adam Liaw

Chinese Cucumber Salad | 拍黄瓜 | Easy Chinese Cooking

Watch on YouTube

Ingredients

cucumber~2 mediumest.
black vinegar2 tsp
black fungus (wood ear mushroom)dried1 tbsp
tomatooptional~1 mediumest.
salt¼ tsp
sugara touch~½ tspest.
soy sauce1 tsp
sesame oil1 tsp
garlic~3-4 clovesest.
cold watera touch, optional

Steps

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1
Soak the dried black fungus in plenty of hot water to rehydrate and tenderize it, then drain.
2
Peel away some of the cucumber skin, then bash the cucumber with a mallet to break it into rough, uneven pieces.
3
Break the cucumber pieces further with your fingers and trim rough ends, then transfer to a bowl.
4
Season the cucumber with salt and a touch of sugar, then let sit for a couple of minutes to release its liquid.
5
Use scissors to trim off the tough root and outer edges of the rehydrated black fungus.
6
Combine the black vinegar, soy sauce, and sesame oil to make the dressing.
7
Add the prepared black fungus, tomato, and garlic to the cucumber, then pour in the dressing and toss to combine. Taste and add a touch of cold water if desired to mellow the flavors and create a more balanced side dish.
8
Serve the salad with its dressing onto a plate.

Chinese Cucumber Salad

Ingredients

Steps

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