Szechwan Cucumber Salad

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Szechwan Cucumber Salad Ingredients

2 tb Small dried wood ear	2 tb Chinese white vinegar
2 Cucumbers	2 tb Sugar
4 Red hot peppers cut in thin	1 ts Salt
2 ts Light soy sauce	1 tb Sesame oil

Instructions for Szechwan Cucumber Salad

Pour boiling water over tree ears; let stand for 15 minutes. Peel cucumbers, cut in half lengthwise, scrape out seeds. Slice into thin half-moons. When mushrooms are soft, drain, rinse and dry. (Slice em if theyre too big. Wood ears will quadruple in size when soaked++SC.) Combine with remaining ingredients. Let stand for 15 minutes then toss again before serving. NOTE: (Wood ears can be found in Chinese markets. After soaking they have little taste but lots of crunch. Theyre there for the texture. I cant think of anything to substitute (maybe raw carrots or water chestnuts) except for dried duck web or jellyfish and youre much more likely to find wood ears than those items. Be sure to use the dark, cooked, Asian sesame oil rather than the light stuff in health food stores. Id make this before the ribs and chill it well while doing the rest.) Its from the same article by Bruce Cost. Posted by Stephen Ceideburg April 22 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Main Ingredient: CucumberCuisine: Chinese