Diao Yu Tai (Cucumber Salad)

1. 1

   Thoroughly wash unpeeled cucumbers and slice into 1/2-inch pieces.

2. 2

   Toss cucumbers with salt in a colander.

3. 3

   Place colander over bowl and let stand 20 minutes.

4. 4

   Drain cucumbers and pat dry with paper towels.

5. 5

   Heat oil in wok over medium-low heat.

6. 6

   Add peppers and stir fry until pepper darkens to deeper red, 3 to 4 minutes.

7. 7

   Add vinegar and sugar; bring to a simmer, stirring until sugar dissolves.

8. 8

   Remove from heat and cool to room temperature.

9. 9

   Pour mixture over drained cucumbers in a medium glass bowl; cover and refrigerate for at least 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.