Pai Huang Gua (Smashed Cucumbers)

I can see why it’s recommended to serve this side dish with hot, spicy, rich foods — cucumbers are so refreshing! And it’s fun to get in there and smash the cucumbers and then tear them up by hand.

Recipe

2 English cucumbers
1-1/2 tsp. Kosher salt
4 tsp. Chinese black vinegar (preferably Chinkiang, but if you can’t find it, substitute 2 tsp. rice vinegar + 1 tsp. balsamic vinegar)
1 tsp. garlic, minced to paste
1 T. soy sauce
2 tsp. toasted sesame oil
1 tsp. sugar
1 tsp. sesame seeds, toasted

Trim and discard ends from the cucumbers. Cut crosswise into thirds and place in a large (gallon) zip lock bag. Using a small skillet or rolling pin, firmly but gently smash/smack cucumbers until flattened and splits lengthwise into 3 or 4 spears. With your hands, tear into rough 1 to 1-1/2-inch pieces and transfer to a colander set over a large bowl. Leave any seeds that get separated in the bag. Toss pieces with salt and let stand for 15 to 30 minutes (this helps to draw out excess moisture).

Toast the sesame seeds in a small dry skillet over medium heat for about 3-5 minutes, shaking occasionally to make sure they’re toasted on all sides. Remove from heat and set aside.

While cucumbers sit, make the dressing. Whisk vinegar and garlic together in a small bowl and let stand 5 to 15 minutes to mellow out the garlic. Whisk soy sauce, sesame oil and sugar into the vinegar mixture until sugar has dissolved.

Transfer cucumber pieces to a medium bowl and discard the extracted liquid. Add the dressing and toasted sesame seeds to cucumbers and toss to combine.

Note: If you’re going to serve this by itself or with grilled fish or chicken, drizzle some Szechuan chili oil over the cucumbers.