Wednesday, December 5, 2012

Shanghai Cucumbers

Obviously it's not cucumber season so the cucumber I picked up for a salad was a bit on the dry side. This recipe was the perfect solution. I loved these Shanghai Cucumbers. Mr. Lawyer thought they were okay but I think he's really weird about Asian inspired flavors, especially sesame. The longer they sat in the fridge, the better they got. It was the perfect after school snack!
Shanghai Cucumbers
(a P.F. Chang's Copycat Recipe)
1 cucumber, sliced in desired shaped
3 tablespoons soy sauce, low sodium!
1 teaspoon rice wine vinegar
1/4 to 1/2 teaspoon sesame oil, depends on taste
1/2 teaspoon sesame seeds
1. Mix together soy, vinegar, and sesame oil.
2. Pour over cucumbers, toss to coat.
3. Sprinkle sesame seeds over dish, refrigerate before serving.

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