Appetizer: China – 拍黄瓜 ▶ Pai Huang Gua (Smashed Cucumbers with Black Vinegar and Peanut Crunch)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 15 min

Total 25 min

Ingredients

4 Persian cucumbers (or 2 small English cucumbers), ends trimmed
1 / 2 tsp kosher salt
1 small garlic clove, finely grated
1 tbsp (15 ml) rice vinegar
1 tbsp (15 ml) Chinese black vinegar (Chinkiang)
2 tsp low-sodium soy sauce
1 tsp toasted sesame oil
1 tsp sugar or honey
1 to 2 tsp chili crisp or chili oil, to taste
2 tbsp (30 ml) roasted unsalted peanuts, coarsely chopped
1 tsp toasted sesame seeds
1 scallion, thinly sliced
2 tbsp (30 ml) fresh cilantro leaves (optional)

Instructions

Place cucumbers on a cutting board and lightly smash with the flat side of a chef’s knife or rolling pin until they crack. Tear or cut into bite-size ribbons or chunks.
Toss cucumbers with the kosher salt and place in a colander set over a bowl; let drain 10 to 15 minutes. Pat dry with a clean towel.
In a mixing bowl, whisk together garlic, rice vinegar, black vinegar, soy sauce, toasted sesame oil, sugar or honey, and chili crisp/oil until the sugar dissolves.
Add cucumbers to the bowl and toss to coat. Let sit 5 minutes to absorb flavors.
Transfer to a serving plate and shower with peanuts, sesame seeds, scallion, and cilantro (if using). Serve chilled or at cool room temperature.