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Smashed Cucumbers (Pai Huang Gua) - featuring black vinegar

 

Made this as a side-dish for an entree that was going to have some spice to it. I figured (rightly) that this would provide some balance to the heat of the entree.

However, I wound up thinking about the leftovers all evening, and even woke up wondering if I could have smashed cucumbers for breakfast.

These are very very good.

Smashed Cucumbers (Pai Huang Gua)
Cooks Illustrated

2 14 oz English cucumber
1 1/2 tsp coarse salt
4 tsp black 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 cucumbers. Cut each cucumber crosswise into three equal lengths. Place pieces in large zipper-lock bag and seal bag. Using small skillet or rolling pin, firmly but gently smash cucumbers until flattened and split lengthwise into 3 to 4 spears each. Tear spears into rough 1- to 1 1/2-inch pieces and transfer to colander set in large bowl. Toss cucumbers with salt and let stand for at least 15 minutes or up to 30 minutes.

While cucumbers sit, whisk vinegar and garlic together in small bowl; let stand for at least 5 minutes or up to 15 minutes.

Whisk soy sauce, oil, and sugar into vinegar mixture until sugar has dissolved. Transfer cucumbers to medium bowl and discard any extracted liquid. Add dressing and sesame seeds to cucumbers and toss to combine. Serve immediately.

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