Diao Yu Tai (Cucumber Salad) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This recipe is from the Nine Dragons Restaurant located in the China Pavilion at EPCOT. Ingredients:
2 kirby cucumbers, about 4 to 5 inches long |
1/4 teaspoon salt |
1 tablespoon vegetable oil |
4 dried red peppers (sichuan or thai) |
1 cup white vinegar |
1 cup sugar |
Directions:
1. Thoroughly wash unpeeled cucumbers and slice into 1/2-inch pieces.
2. Toss cucumbers with salt in a colander. Place colander over bowl and let stand 20 minutes. Drain cucumbers and pat dry with paper towels.
3. Heat oil in wok over medium-low heat. Add peppers and stir fry until pepper darkens to deeper red, 3 to 4 minutes.
4. Add vinegar and sugar; bring to a simmer, stirring until sugar dissolves. Remove from heat and cool to room temperature.
5. Pour mixture over drained cucumbers in a medium glass bowl; cover and refrigerate for at least 24 hours.
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