*  Exported from  MasterCook  *
 
                          Szechwan Cucumber Salad
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chinese                          Salads
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   Small dried wood ear -- mushrooms
    2                    Cucumbers
    4                    Red hot peppers cut in thin -- rounds
    2      teaspoons     Light soy sauce
    2      tablespoons   Chinese white vinegar
    2      tablespoons   Sugar
    1      teaspoon      Salt
    1      tablespoon    Sesame oil
 
 Pour boiling water over tree ears; let stand for 15 minutes.  Peel cucumbers,
 cut in half lengthwise, scrape out seeds.  Slice into thin half-moons.  When
 mushrooms are soft, drain, rinse and dry.  (Slice 'em if they're too big.
 Wood ears will quadruple in size when soaked++SC.) Combine with remaining
 ingredients.  Let stand for 15 minutes then toss again before serving.
 
  NOTE:  (Wood ears can be found in Chinese markets.  After soaking they have
  little taste but lots of crunch.  They're there for the texture.  I can't
  think of anything to substitute (maybe raw carrots or water chestnuts) except
  for dried duck web or jellyfish and you're much more likely to find wood ears
  than those items.  Be sure to use the dark, cooked, Asian sesame oil rather
  than the light stuff in health food stores. I'd make this before the ribs and
  chill it well while doing the rest.)  It’s from the same article by Bruce
  Cost.
 
  Posted by Stephen Ceideburg April 22 1990.
 
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