CHINESE CUCUMBER RECIPES

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.

Steps:

• PREPARATION.
• Place the pre-soaked Sea Cucumbers under cold water, rinse well and make sure they are clean, cut the Sea Cucumbers lengthwise and then into medium bite size pieces, set aside (See “NOTES” below if buying dry Sea Cucumbers).
• Soak black mushrooms in warm water for about 15-30 minutes until soft, then cut away the stems, if the mushrooms are large cut in half, set aside.
• Cut the bamboo shoots into bite size pieces, set aside.
• In a small bowl “A” add the following: 1 tablespoon rice wine, 1 green onion, 4 slices of ginger, set aside.
• In a second small bowl “B” add the following: 3 tablespoons soy sauce, 1/2 teaspoon sugar, ¾ cup stock, set aside.
• In a third small bowl “C” add the following: 1 tablespoon cornstarch, 1 tablespoon water, set aside.
• COOK INSTRUCTIONS.
• Add 1 tablespoon oil in a wok/pan until hot, add the contents in bowl “A” and stir-fry until it starts to release its fragrance.
• Add the 2 cups of water and bring to a boil, next add the Sea Cucumbers and cook for 2 minutes, then drain, set aside.
• Heat 3 tablespoons oil in a wok/pan until hot, add the 4 spring onions , 6 slices ginger and stir-fry until it starts to release its fragrance.
• Add the Sea Cucumbers, 1 teaspoon rice wine, black mushrooms, bamboo shoots and contents in bowl “B.”.
• Simmer for about 10 minutes under low heat and/or until the liquid is reduced to about half.
• Stir contents of bowl “C” and add to wok/pan to thicken.
• Add sesame oil and toss gently.
• Serve with white rice and perhaps another green vegetable of your choice, on the side.
• NOTES:.
• Store the Pre-soaked Sea Cucumbers in cold water and in the refrigerator until ready to use.
• If using dry Sea Cucumbers, you need to prepare it properly (re-constitute them), which can take several days See this URL - http://tinyurl.com/45zody .
• Read this interesting URL about Sea Cucumbers- http://tinyurl.com/4n5kvra .