WHY THIS RECIPE WORKS: Smashed cucumbers, or pai huang gua, is a Sichuan dish that is typically served with rich, spicy food. We started with English cucumbers, which are nearly seedless and have thin, crisp skins. Placing them in a zipper-lock bag and smashing them into large, irregular pieces sped up a salting step that helped expel excess water. The craggy pieces also did a better job of holding on to the dressing. Using black vinegar, an aged rice-based vinegar, added a mellow complexity to the soy and sesame dressing. We prefer the complex flavor of Chinese Chinkiang (or Zhenjiang) black vinegar in this dish, but if you can’t find it, you can substitute 2 teaspoons of rice vinegar and 1 teaspoon of balsamic vinegar. A rasp-style grater makes quick work of turning the garlic into a paste. We like to drizzle the cucumbers with Sichuan chili oil when serving them with milder dishes such as grilled fish or chicken.
SERVES: 4
TOTAL TIME: 30 minutes
INGREDIENTS:
- 2 (14-ounce) English cucumbers, ends trimmed
- 1½ teaspoons kosher salt
- 4 teaspoons Chinese black vinegar
- 1 teaspoon garlic, minced to paste
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon sugar
- 1 teaspoon sesame seeds, toasted
INSTRUCTIONS:
- Cut each cucumber crosswise into 3 equal lengths and place in zipper lock bag. Seal bag. Using small skillet or rolling pin, firmly but gently smash cucumbers until flattened and split lengthwise into 3 to 4 spears each. Tear spears into rough 1-inch pieces and transfer to colander set in large bowl. Toss cucumbers with salt and let sit for at least 15 minutes and up to 30 minutes.
- Meanwhile, whisk vinegar and garlic together in medium bowl; let sit for at least 5 minutes or up to 15 minutes.
- Whisk soy sauce, oil, and sugar into vinegar mixture to dissolve sugar. Add cucumbers, discarding any extracted liquid, and sesame seeds to bowl with dressing and toss to combine. Serve immediately.
