Quick & Easy Chinese (32 page)
Read Quick & Easy Chinese Online
Authors: Nancie McDermott
These simple pickles can be prepared in advance or assembled an hour or two before you want to enjoy them. Small rods of cucumber marinated in a tangy sesame dressing work nicely as a relish with stir-fries, fried rice, or
Pot Sticker Dumplings
(page 23). This small batch can be doubled or tripled if you’re preparing for a picnic or want to keep a supply on hand.
1 pound cucumbers, preferably English (hothouse) or Kirby pickling varieties
¾ teaspoon salt, divided
1 tablespoon red wine vinegar, apple cider vinegar, or white vinegar
1 tablespoon Asian sesame oil
2 teaspoons sugar
½ teaspoon finely chopped garlic
MAKES ABOUT
2
CUPS
NOTE
If you love tangy flavors, make the dressing with Chinese vinegar, either dark Chenkiang vinegar or red vinegar, both of which are made from rice. You could also use balsamic vinegar, which has a deep richness along the lines of Chenkiang. Add a little
Hot Chili Oil
(page 175) or chili-garlic sauce if you want a little heat in the mix
Peel the cucumbers, leaving a little green on and peeling only the thinnest outer skin away if you have beautiful, fresh thin-skinned cucumbers. Trim away the ends and halve the cucumbers lengthwise. Using a spoon, scoop out and discard the seeds in the center of each cucumber half, hollowing each half out into little boats.
Cut each cucumber half crosswise into 2-inch lengths, and then cut each section lengthwise into sturdy little rods, about ¼ inch wide. Place them in a medium bowl and sprinkle with ½ teaspoon of the salt. Tumble them together to distribute the salt, and set them aside for 30 minutes to 1 hour.
Meanwhile, combine the remaining ¼ teaspoon salt in a medium bowl with the vinegar, sesame oil, sugar, and garlic. Stir to dissolve the sugar and salt and mix everything together well.
When the cucumbers are ready, rinse them well, and then pat them dry with kitchen towels or paper towels. Add them to the bowl of vinegar-sesame dressing and stir to season them evenly. Let stand 30 minutes and serve at room temperature. Cover and refrigerate, dressing and all, for up to 3 days.
Expect two requests: a copy of the recipe and a promise to bring it to the next gathering as well. It seems much too tasty to be so incredibly simple to cook, but it is just that. Once you’ve got the recipe in your hands and head (and that won’t take long, since it’s easy and you’ll want to make it again), you can put this on the table to round out any Asian-style rice-centered meal. I serve it with grilled salmon, meatloaf, and pasta carbonara, since it’s as easy to put together as a simple salad and it complements almost any main course.
2 tablespoons vegetable oil
1 tablespoon chopped fresh ginger
1 teaspoon chopped garlic
1 teaspoon salt
12 ounces broccoli florets
3 tablespoons water or chicken stock
1 teaspoon Asian sesame oil
SERVES
4
Heat a work or a large, deep skillet over high heat. Add the vegetable oil and swirl to coat the pan.
Add the ginger, garlic, and salt, and toss well. Add the broccoli and toss until combined. Cook, tossing often, until the broccoli florets are vivid green and just starting to wilt, about 1 minute.
Add the water, pouring it in around the sides of the pan. Cook 2 to 3 minutes more, tossing now and then, until the broccoli is brilliant green and tender but still pleasingly crisp.
Add the sesame oil, toss well, and then transfer to a serving plate. Serve hot or warm.
