Best Chinese Sweet And Sour Cucumbers Recipes
SWEET AND SOUR CUCUMBERS
Warning: these can be addictive! Serve these with anything but I think they're especially good with grilled salmon or cold poached salmon for a light summer dinner. Original recipe comes from a June 1981 issue of Bon Appetit in the RSVP section. The recipe was requested from The Voyagers Restaurant in Albany, California. Make this the day before or early in the morning of the day you want to serve them. Note: if using English cucumbers, omit seeding the cucumbers.I've also added thin slices, cut into eighths, of a sweet onion such as the Texas 1015 or Vidalia to the cucumber/vinegar mixture occasionally.
Provided by Leslie in Texas
Categories Low Protein
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Halve cucumbers lengthwise and scrape out seeds.
- Slice cucumbers 1/8-inch thick.
- Transfer to colander set over a bowl.
- Sprinkle cucumbers with salt and refrigerate.
- Combine vinegar, sugar and rice wine vinegar in small saucepan.
- Bring to a boil, shaking pan gently to dissolve sugar; remove from heat.
- Cool to room temperature.
- Transfer to serving bowl and chill thoroughly.
- Add cucumbers and dill (if desired) and toss lightly.
- Cover and refrigerate at least 8 hours or overnight.
SWEET AND SOUR CUCUMBER SLICES
I love these cucumbers. This recipe comes from 'A Spoonful of Ginger' by Nina Simonds who says that cucumbers eaten during the summer dissipate heat. They also are considered to have diuretic and laxative effects. I can't really attest to all that but I can tell you that these slices are really tasty.
Provided by Hey Jude
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Trim the ends of the cucumbers and slice them lengthwise in half, then run the tines of a fork several times down the length to creat a slight decoration on the skin.
- Scoop out the seeds with a spoon and cut the cucumber halves into 3-inch sections; cut the sections, along the length, into almost paper thin slices and place in a bowl.
- Mix the remaining ingredients; add to the cucumbers and toss lightly to coat the slices.
- Cover and refrigerate for 30 minutes; serve cold.
Nutrition Facts : Calories 147.2, Fat 0.1, Sodium 390.1, Carbohydrate 37.7, Fiber 0.6, Sugar 35.2, Protein 0.8
CHINESE SWEET AND SOUR CUCUMBERS
Make and share this Chinese Sweet and Sour Cucumbers recipe from Food.com.
Provided by CJAY8248
Categories Chinese
Time 20m
Yield 2 cucumbers, 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the peanut oil in a wok. Add the scallions and stir briefly. Add the soy sauce, Tabasco, vinegar and a pinch of sugar. Stir and let boil. Add cucumbers and sesame oil. Toss uncovered over high heat until the liquid becomes thick. The cucumbers should not be allowed to become discolored. Serve hot.
Nutrition Facts : Calories 70.4, Fat 5.4, SaturatedFat 0.9, Sodium 507.4, Carbohydrate 4.8, Fiber 0.8, Sugar 2, Protein 1.8
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