Shanghai Cucumbers Recipe 385 Recipes

P F CHANG'S SHANGHAI CUCUMBERS

Steps:

• Mix together the sauce ingredients. Mix sauce together with the cucumbers. Sprinkle sesame seeds over the top.
• Can be made ahead of time and chilled.

SPICY ASIAN CUCUMBERS

Steps:

• Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
• Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.

SHANGHAI CUCUMBERS RECIPE - (3.8/5)

Steps:

• 1. Wash your cucumber of choice. With your vegetable peeler, peel strips off the cucumber, being sure to leave some of the skin. 2. Slice cucumber into mouth sized pieces. Place cut cucumber into a bowl. 3. In a small measuring cup or bowl combine soy sauce, toasted sesame oil, chile sesame oil, and vinegar. 4. Toss cucumber with the sauce. Sprinkle toasted sesame seeds to taste. 5. Eat!

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC

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.

CUCUMBER SANDWICH

Steps:

• Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.

SHANGHAI CUCUMBER SALAD

Steps:

• Finely slice cucumbers into thin slices.
• Add the salt, vinegar and sugar to the cucumbers. Mix together thoroughly with your fingers. This will "marinate" the cucumbers.
• Mince the garlic and chili padi and add to the cucumbers.
• Add 1-2 teaspoons of sesame oil.
• Taste the cucumbers frequently as you make it and add more of each ingredient. If you want it spicy, add more minced chili padi. If the garlic taste is too strong, put less garlic in there. The salt and vinegar acids help the cucumber to absorb the flavors of garlic, chili and sesame oil.
• Once you're satisfied with the taste, chill in the fridge before serving.