Food
Szechuan-Style Cucumbers
By Yankee Magazine|Sep 27 2010|
Crisp and cool with an eye-opening burst of heat–we try to keep a jar in the fridge at all times.
Yield
6 servings
Ingredients
2-3 English cucumbers (seedless)
2 tablespoons kosher salt
1 large garlic clove, sliced very thinly
1 teaspoon hot bean paste
1 tablespoon hot chili oil
2 teaspoons sugar
1 tablespoon cider vinegar
1 tablespoon sesame oil
Instructions
Cut cucumbers lengthwise into quarters. Then slice into long wedges.
Place in a medium-size bowl and toss with salt. Cover and refrigerate 8 hours.
Drain and discard liquid. Pat cucumbers dry.
In a small bowl, whisk together remaining ingredients. Add cucumbers and toss well to coat. Serve immediately or cover and refrigerate 1 hour.
