Recipe for Szechwan Cucumber Salad

Ingredients

2 tablespoon small dried wood ear mushrooms
2 cucumbers
4 red hot peppers cut in thin rounds
2 teaspoon light soy sauce
2 tablespoon chinese white vinegar
2 tablespoon sugar
1 teaspoon salt
1 tablespoon sesame oil

Instructions

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.)





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here