The Cucumber: A Versatile Fruit in Chinese Cuisine
The Cucumber’s Rise to Fame
Ahh, the cucumber. If you don’t already think it is one of the worlds most versatile fruits, a visit to China will quickly change your mind. From buying a whole chilled cucumber on the streets of Chengdu (and eating it like it’s a candy bar), to stir-frying it with chili, to throwing it in your favorite soup – we love the cucumber.
The Chinese Version of a Salad
Its most popular form is as a cold dish, the Chinese version of a salad, and is enjoyed throughout the year. Its name, 凉拌黄瓜 (liángbàn huángguā) says just what it is: Cold Cucumber. Whether paired with flame grilled skewered meat or with your favorite spicy dish, you’ll find this “salad” on menus all over China.
Recipe: Cold Cucumber (凉拌黄瓜)
Ingredients:
- 1 large cucumber, peeled and thinly sliced
- 1/4 cup of vinegar
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the sliced cucumber, vinegar, soy sauce, sugar, sesame oil, salt, and pepper.
- Mix well and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled and garnish with your favorite toppings (see below).
Recipe Notes:
Feel free to get a bit creative once you’ve got the flavors down. Common additions are:
Additional Toppings:
- Wood-ear fungus
- Boiled peanuts
- Tofu skin
- Diced red chilis
Conclusion:
The cucumber is a staple in Chinese cuisine, and its versatility is unmatched. Whether you’re a seasoned cook or a beginner, this cold cucumber recipe is a great starting point for exploring the world of Chinese cooking. Don’t be afraid to experiment and add your own favorite toppings to make it your own!
FAQs:
Q: What is the best type of cucumber to use for this recipe?
A: For this recipe, a long, thin cucumber like the Kirby or Japanese cucumber works best.
Q: Can I use a food processor to slice the cucumber?
A: Yes, but be careful not to over-process the cucumber, as it can become mushy.
Q: Can I make this recipe ahead of time?
A: Yes, the flavors will meld together even better if made a day in advance, but be sure to give it a good stir before serving.