Best 3 Chinese Smashed Cucumbers With Sesame Oil And Garlic Recipes
In the realm of simple yet flavorful side dishes, Chinese smashed cucumbers with sesame oil and garlic reign supreme. This culinary delight, commonly found in many regions of China, offers a refreshing and delectable experience, capturing the essence of Chinese cuisine. With its distinct balance of textures and flavors, this dish promises to tantalize your taste buds. So, let's embark on a culinary journey as we explore the wonders of Chinese smashed cucumbers, unlocking the secrets of its preparation and tempting your palate with its irresistible charm.
Here are our top 3 tried and tested recipes!
CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC
In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
- On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
- Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
- Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
- When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.
CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC
Steps:
- 1. Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise. 2. On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind. 3. Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours. 4. Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce. 5. When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.
CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC
Number Of Ingredients 11
Steps:
- Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
- On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
- Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
- Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
- When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.
Tips:
- Select the right cucumbers: Choose firm, unwaxed cucumbers with deep green color and no blemishes. English or Persian cucumbers are ideal for this recipe.
- Slice the cucumbers consistently: Use a sharp knife or mandoline to achieve even slices. This will ensure even cooking and a more visually appealing dish.
- Don't overcrowd the pan: Cook the cucumbers in batches if necessary to prevent overcrowding. This will help them cook evenly and prevent steaming.
- Adjust the heat: If the cucumbers start to brown too quickly, reduce the heat to medium-low. You want them to soften but not burn.
- Taste and adjust seasonings: Once the cucumbers are cooked, taste the dish and adjust the seasonings to your liking. You may want to add more soy sauce, vinegar, or sesame oil.
- Serve immediately: Smashed cucumbers are best served immediately, while they are still warm and slightly crunchy. They can also be served cold as a refreshing side dish.
Conclusion:
Chinese smashed cucumbers with sesame oil and garlic is a simple yet flavorful dish that is perfect for a quick and easy weeknight meal. The cucumbers are tender and slightly crunchy, with a savory and slightly spicy sauce. This dish is also a great way to use up leftover cucumbers. With just a few simple ingredients and a few minutes of cooking time, you can have a delicious and healthy dish that the whole family will enjoy. So next time you're looking for a quick and easy side dish, give Chinese smashed cucumbers a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
