I love this recipe for a multitude of reasons – in true Shakespearean style, let me count the ways…
- In an almost atavistic longing for my childhood, you remind me of the Pickled Broccoli Stems that I could eat in heaps and heaps at the now closed Chinese restaurant, Hsiang Foong, or as we called it, “The Foong”. You were later replaced with El Pollo Rico, another love of mine, but I digress.
- PF Changs sells you for way too much money, but with a bit of change and a few minutes, I can make a far superior version of you in every way.
- You are so friggin’ easy to make.
Make this as a side dish for a dumpling feast, or as an appetizer for your next FU to Chinese takeout, whereby you prepare a fresh meal without all the MSG, overcooked veggies, oversauced meat and stale fortune cookies (fortune and all). Your tummy will thank you.
1 english cucumber (called seedless or hothouse)
2 tbs. of sesame oil
4 tbs. of rice wine vinegar
4 tbs. of water
1 tsp. of salt
2 tsp. of sugar
1 tsp. black sesame seeds
1 tsp. white sesame seeds
dash of chili oil (optional)
Slice your cucumber into thin, 1/4 in. rounds and place in a bowl. Add all other ingredients and stir gently. Let sit in the fridge for 15-20 minutes and then serve.