Smashed cucumbers with garlic

Ingredients

• 3 pieces Cucumber
• 4 cloves Garlic
• 2 tbsp Soy sauce
• 2 tbsp Chinese black vinegar (Chinkiang vinegar)
• 1 tbsp Toasted sesame oil
• 1 tsp Sugar
• 1 pinch Salt
• 2 pieces Dried red chili
• 2 tbsp Neutral vegetable oil (such as sunflower oil)
• 1 bunch Scallion
• 1 tbsp Toasted sesame seeds

Method

1. Wash the cucumbers under cold running water, pat dry thoroughly, and trim both ends. Rub the cut ends against the cucumbers in a circular motion until a white foam forms, which draws out bitterness, then rinse again.
2. Place each cucumber on a cutting board and smash firmly with the flat side of a broad knife blade in one swift motion, until it splits and opens naturally without turning to mush.
3. Cut the smashed cucumbers into bite-sized, irregular pieces, keeping the seeds for crunch.
4. Sprinkle with salt, toss by hand, and let stand just until the cucumbers release some moisture, then discard the drained liquid without rinsing.
5. Peel the garlic cloves, crush with the flat side of the knife, and finely mince into a coarse paste.
6. In a bowl, combine the soy sauce, Chinese black vinegar, sugar, and toasted sesame oil, stirring until the sugar is completely dissolved.
7. Heat the vegetable oil in a small saucepan until gently shimmering, then pour it in a steady stream over the minced garlic and crumbled dried chilies. The garlic should sizzle and release its aroma without browning.
8. Pour the sauce and seasoned oil over the drained cucumbers, tossing gently by hand or with a spoon to coat every piece evenly without breaking them apart.
9. Refrigerate until the flavors meld and the dish is thoroughly chilled.
10. Just before serving, garnish with toasted sesame seeds and thinly sliced scallions.

Nutrition

Per serving

Energy

613.1 kcal

Protein

10.15 g

Carbohydrate

22.06 g

Fat

52.55 g

Fibre

9.87 g

Calcium

223.84 mg

Iron

3.78 mg

Magnesium

107.61 mg