Chinese-style Cold Cucumbers

1. 1

   Use a vegetable peeler to peel the cucumbers and cut into three lengths, then in half.

2. 2

   Place the cucumbers in a bag.

3. 3

   Finely chop the cucumber peels.

4. 4

   Finely slice, then julienne the ginger.

5. 5

   Heat a small frying pan over medium heat, add sesame oil, and add the cucumber peel from Step 2 and the Step 3 julienned ginger.

6. 6

   Stir-fry until the cucumber peels become wilted.

7. 7

   Turn off the heat and add the * seasoning ingredients while still hot.

8. 8

   Let sit until cooled.

9. 9

   While waiting for it to cool, cut the leek into 5 cm lengths, then cut each length in half lengthwise.

10. 10

    Remove and finely chop the core.

11. 11

    Add to Step 5 and mix.

12. 12

    Julienne the remaining white parts of the leek.

13. 13

    Put the julienned white parts of the leeks in a bowl of water and soak for 10 minutes, changing the water once.

14. 14

    Drain.

15. 15

    Once Step 7 is cooled, pour in the cucumbers from Step 1 and lightly rub to mix.

16. 16

    Close the bag, pushing out extra air, and chill in the refrigerator.

17. 17

    Let chill in the refrigerator for at least an hour (or a half a day).

18. 18

    It's more delicious the longer it's chilled.

19. 19

    Transfer to a dish, top with the leeks from Step 8 and it's done.

20. 20

    This is how I cut, peel, and chop the cucumbers.

21. 21

    Do it as you like.

22. 22

    The pictured dish was marinated for 3 hours.

* Per serving · 4 servings · Values may vary.