Szechwan Cucumber Salad

* Exported from MasterCook *

Szechwan Cucumber Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Salads
Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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.) It's from the same article by Bruce
Cost.

Posted by Stephen Ceideburg April 22 1990.

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