Best 3 Chinese Smashed Cucumbers With Sesame Oil And Garlic Recipes

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**Chinese Smashed Cucumbers: A Refreshing and Flavorful Side Dish**

Immerse yourself in the vibrant flavors of Chinese cuisine with this refreshing and delectable side dish – Chinese Smashed Cucumbers. Originating from the Sichuan province of China, this dish is a symphony of textures and tastes, featuring crisp cucumbers enveloped in a savory sauce made with sesame oil, garlic, and a hint of chili. This culinary delight is not only easy to prepare but also incredibly versatile, making it a perfect accompaniment to various main courses. Indulge in the delightful crunch of the cucumbers, the aromatic blend of sesame oil and garlic, and the subtle heat of chili in this tantalizing side dish. Discover how to create this refreshing treat in the following recipe, along with variations that cater to different dietary preferences and spice levels.

Here are our top 3 tried and tested recipes!

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC



Chinese Smashed Cucumbers With Sesame Oil and Garlic image

Number Of Ingredients 11

2 pounds About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)
1 teaspoon kosher salt, plus more for cucumbers
2 teaspoons granulated sugar, plus more for cucumbers
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons soy sauce
1 tablespoon grapeseed or extra-virgin olive oil
2 cloves large garlic cloves, minced or put through a press
1 pinch Red pepper flakes, to taste
1 bunch Small handful whole cilantro leaves, for garnish
2 teaspoons toasted white sesame seeds, for garnish (optional)

Steps:

  • Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
  • On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
  • Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
  • Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
  • When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

CHINESE SMASHED CUCUMBER SALAD (拍黄瓜)



Chinese Smashed Cucumber Salad (拍黄瓜) image

This salad serves 2 to 4 people. You can double the recipe to make a larger batch. You will have leftover chili oil in this recipe. Toss the chili oil with noodles, rice, or dumplings. Refrigerate the oil and use it within a week. If you need a video demo, watch the video at the bottom of the recipe card.

Provided by Lisa Lin

Categories     Sides

Number Of Ingredients 15

3 cloves garlic (minced (about 4 teaspoons))
1 tablespoon minced ginger
1 1/2 teaspoons chili flakes ((see note 1))
2 tablespoons gochugaru (Korean pepper flakes) ((see note 2))
1 teaspoon kosher salt
1/3 cup oil (can be vegetable, grapeseed, or any neutral oil)
1 to 1 1/4 pounds Japanese cucumbers ((see note 3))
small pinch of kosher salt (about 1/4 to 1/2 teaspoon)
3 cloves garlic (grated or zested)
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons chili oil with spices
1 1/2 teaspoons sugar
2 teaspoons sesame oil
toasted sesame seeds for garnish

Steps:

  • The chili oil needs time to infuse so I recommend making this first. You can also make it a day ahead.
  • Add the minced garlic, minced ginger, chili flakes, gochugaru, and salt in a heat-proof bowl. You're going to pour hot oil into the bowl, so avoid using bowls that might crack (like glass and some porcelains). I usually use ceramic bowls but a stainless steel mixing bowl or a saucepan works.
  • Heat the oil in a saucepan over medium-high heat for 2 to 3 minutes, until the oil reaches 325ºF to 350ºF. You do not want the oil to be any hotter because the gochugaru will burn. If you don't have a thermometer, heat the oil for 2 minutes just to be on the safe side.
  • Very carefully pour the hot oil over the spices. (See note 4) Let the oil infuse for at least 30 minutes.
  • Slice off the ends of the cucumbers. Then, slice the cucumbers in half, lengthwise.
  • Place the cucumber halves, cut side down. Then place the side of the knife over the cucumber. Using the fleshy part of your palm smack the knife to smash the cucumber until it splits. Make sure to smash along the entire length of the cucumber. Then, slice the cucumbers diagonally, about 1/2-inch thick slices. Transfer the cucumber pieces to a bowl.
  • Sprinkle a pinch of kosher salt over the cucumbers and mix. Let the cucumbers sit for 20 minutes. Then, drain out the excess water at the bottom of the bowl. (See note 5) You do not need to rinse the cucumbers. (See note 6)
  • Add the grated/zested garlic to a bowl and mix it with the rice vinegar. Let that sit for 10 to 15 minutes to mellow out the raw bite of the garlic.
  • Add the soy sauce, 2 tablespoons of chili oil (with bits of pepper and spices), sugar, and sesame oil.
  • Right before you are ready to serve the cucumber salad, toss the cucumber pieces with the sauce. Sprinkle toasted sesame seeds over the cucumber salad for garnish.
  • Serve the smashed cucumber salad with jasmine rice, coconut rice, or any of my rice recipes or noodle recipes.

Nutrition Facts : ServingSize 1 serving, Calories 120 kcal, Carbohydrate 11.1 g, Protein 2.4 g, Fat 8.7 g, SaturatedFat 1.3 g, Sodium 895 mg, Fiber 2.4 g, Sugar 4.8 g

SMASHED CHINESE CUCUMBER SALAD



Smashed Chinese Cucumber Salad image

Smashing cucumbers is a delicious and rustically beautiful preparation that is common across Asia. Smashing them creates a variety of different textures, and draining them concentrates the flavor. This is a simple-to-prepare dish but it packs personality!

Provided by Molly Yeh

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound Persian or mini cucumbers
1 teaspoon kosher salt
1 tablespoon soy sauce
1 tablespoon Chinese black vinegar
2 teaspoons toasted sesame oil
1 teaspoon sugar
1/2 teaspoon crushed red chile flakes
Toasted sesame seeds and fresh cilantro, for garnish

Steps:

  • Place the cucumbers in a resealable plastic bag. Seal and use the palm of your hand to lightly smash the cucumbers. Take the cucumbers out of the bag and cut into 1-inch chunks. Add to a bowl and season with salt. Toss to coat.
  • Combine the soy sauce, vinegar, sesame oil, sugar and chile flakes in a medium bowl. Whisk to dissolve the sugar.
  • Add the cucumbers, then toss and garnish with the toasted sesame seeds and cilantro.

Tips:

- Use high-quality, fresh cucumbers for the best flavor and texture. English or Persian cucumbers work well for this recipe. - Slice the cucumbers thinly and evenly so that they cook evenly. A mandoline slicer can be helpful for this task. - Don't overcrowd the pan when cooking the cucumbers. Cook them in batches if necessary. - Use a well-seasoned wok or large skillet for cooking the cucumbers. This will help prevent them from sticking. - Add the sesame oil and garlic towards the end of cooking to prevent them from burning. - Serve the cucumbers immediately, while they are still warm and crispy. - Garnish with chopped green onions or cilantro for extra flavor.

Conclusion:

Chinese Smashed Cucumbers with Sesame Oil and Garlic is a quick and easy side dish that is packed with flavor. The cucumbers are crispy and slightly spicy, with a savory and slightly sweet sauce. This dish is a great way to use up fresh cucumbers and is a perfect addition to any Asian-inspired meal.

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