newsletter fr
elements
Total
Excluding taxes and delivery
empty

Recipes

Yunnan Cucumber salad

Yunnan Cucumber salad

This crisp cucumber salad is best eaten very fresh. Make it, mix it at the table, and eat it at once.

Ingredients

  • 3 small cucumbers
  • 2 garlic cloves, sliced
  • ½ inch ginger, julienned
  • 3 Tbsp regular soy sauce
  • 3 Tbsp balsamic vinegar or rice vinegar
  • 2 tsp sugar
  • 1 tsp roasted sesame oil
  • ¼ cup roasted peanuts, chopped or 2 tbsp grilled sesame seeds
  • 2 green onion, julienned
  • 2 tsp Yunnan spices

Method

  1. 1

    Partially peel and cut the cucumbers into bite-sized chunks. Arrange them on a plate.

  2. 2

    Layer the ingredients,one at a time on top of the cucumbers and serve.

Black Vinegar

Fragrant, delicate, with a long-lasting but inoffensive acidity, black vinegar is made from double-fermented black glutinous rice. The older Shanxi black vinegar, Lao Chen Cu, is sealed and aged for a deep, caramel-like flavour. The newer Zhenjiang vinegar is sweeter and more forgiving. Use Zhenjiang vinegar for your Sichuan recipes unless aged vinegar is specifically called for. Never use balsamic vinegar.

Categories