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Cucumber Salad
Ingredients:
2 tablespoons Small dried wood ear -- mushrooms
2 Cucumbers 4 Red hot peppers cut in thin -- rounds
2 teaspoons Light soy sauce
2 tablespoons Chinese white vinegar
2 tablespoons Sugar
1 teaspoon Salt
1 tablespoon Sesame oil
Preparation:
- 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.)
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