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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss the cucumber wedges with the salt and let them stand in a bowl for 20 minutes. | 2. Drain the cucumbers in a colander, rinse them under cold water, and pat them dry on paper towels.In a bowl dissolve the sugar in the vinegar, stirring, add the cucumbers, and toss them to coat them with the mixture. | 3. In a small skillet heat the sesame oil and the vegetable oil over moderately high heat until the oil is just smoking, add the gingerroot and the redpepper flakes, and stir fry the mixture for 5 - 10 seconds, or until the red pepper flakes are several shades darker. | 4. Remove the skillet from the heat and let the oil cool to room termperature. | 5. Pour the spiced oil over the cucumbers, toss the mixture well and let it marinate at room temperature for 1 hour. | 6. Refrigerate and cover, stirring occasionally. Use within 5 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pickling cucumber	1	lb	cut	403.4676	0.0	89.7602	2.2667
salt	1 1/2	1/2		-	-	-	-
sugar	4	teaspoons		73.416	18.3632	0.0	0.0
rice vinegar	2	tablespoons		403.4676	0.0	89.7602	2.2667
sesame oil	3	tablespoons		360.67199999999997	0.0	0.0	40.8
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
gingerroot	1	inch	peeled julienned	403.4676	0.0	89.7602	2.2667
red pepper flake	1	teaspoon		403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.