Nǐ hǎo! (Chinese for Hello… maybe the only word I remember from my trip off the top of my head.) Luckily, I remember the food very well, and remember loving this dish. The crisp, chilled cucumbers not only is delicious on a warm summer day, but pairs well with some warm Chinese dumplings too.
(This dish was so delicious I was asked to make it again the next week for my friend again!)
- 2 English cucumbers (or remove seeds)
- 1 tsp salt
- 2 tsp sugar
- 2 tsp sesame oil
- 3 tsp soy sauce
- 1 tbsp rice wine vinegar
- 2-4 cloves garlic, minced
- 1-2 tsp chile oil (adjust for your own heat preference)
- 2 tsp sesame seeds
Make the sauce by combining the salt, sugar, sesame oil, soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.
With cucumber, quarter and slice into the length you want. (remove seeds if not a English cucumber.)
In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil, and toss it well. Allow to sit in fridge for 0 minutes (if possible.)
Serve garnished with sesame seeds.