Sweet and Sour Cucumber with Si Yi Cut

Name: Sweet and Sour Cucumber with Si Yi Cut
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 250 g Cucumber (washed, cut into Si Yi style, salted for 10 minutes, rinsed with clean water and drained); 25 g Shiitake mushroom (washed and shredded); 25 g Carrot (washed and shredded); 25 g Winter bamboo shoot (washed and shredded); 1 Green onion (washed and shredded); 1 small piece Ginger (washed and shredded); 30 g Cooking oil; 1 tsp Aromatic vinegar; 3 tsp Salt; 2 tsp Sugar; 2 tsp MSG

Cold sweet-and-sour cucumber dish: cucumber is cut with a traditional crosshatch (蓑衣) cut, marinated, then soaked in a sweet-and-sour sauce stir-fried with shredded shiitake mushrooms, carrots, and winter bamboo shoots.

40 min

Easy

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Ingredients

Cucumber (washed, cut into Si Yi style, salted for 10 minutes, rinsed with clean water and drained) 250 g

Shiitake mushroom (washed and shredded) 25 g

Carrot (washed and shredded) 25 g

Winter bamboo shoot (washed and shredded) 25 g

Green onion (washed and shredded) 1

Ginger (washed and shredded) 1 small piece

Cooking oil 30 g

Aromatic vinegar 1 tsp

Salt 3 tsp

Sugar 2 tsp

MSG 2 tsp

Instructions

Step 1

Wash the cucumber, cut it into Si Yi style, salt it for 10 minutes, rinse with clean water, drain and place on a plate.

Step 2

Wash the shiitake mushrooms, carrot, winter bamboo shoots, green onion and ginger, then cut them into shreds.

Step 3

Add cooking oil to the pan, heat the oil to 60% heat, add shredded green onion and ginger, stir-fry until fragrant, then add shredded shiitake mushrooms, carrot and winter bamboo shoots, stir-fry, then add sugar, vinegar, salt and MSG, bring to a boil.