Chinese Cucumber Salad

Start by mixing your dressing. Combine the oils, vinegar, and sugar in a small bowl and whisk them until the sugar dissolves. Give it a quick taste, and adjust it if necessary. Add the garlic and chile peppers to the dressing and set it aside. Next, chop the mushrooms into bite-sized pieces and toss them into a large mixing bowl. Chop the cilantro leaves coarsely and add them to the bowl.

Now it’s time for your cucumbers. Chop your cucumber into bite-sized sticks, similar in shape to carrot sticks, but about half the length. Toss them into the mixing bowl as well and mix them together with the mushrooms and cilantro. Add the dressing (freshly whisked) and sesame seeds right before serving the salad. Keep the dry salad cool and covered while you are waiting to serve it.

The Pepper Flower or Lucky Trio Oil must be made from scratch, unless you are lucky enough to find a really great Asian grocery, in which case they MIGHT have some Pepper Flower Oil, but don’t hold your breath. Instead, just pick up some dried pepper flowers or some garlic, red hot peppers, and ginger. This ingredient is optional for this recipe, but in my opinion, if you have the extra time to include it, it will really improve the flavor of the salad.

How to Make Pepper Flower Oil:

Combine 1 cup of vegetable oil (soybean, rice bran, safflower, or peanut are good choices) with 1 tablespoon of pepper flowers in a sauce pan, wok, or skillet. Heat the mixture over medium heat for 30 to 60 minutes, or until the herbs darken. Allow the oil to cool, then strain the herbs from the oil and discard them. Store the oil in an airtight container at room temperature.

How to Make Lucky Trio Oil:

This flavorful oil is made using the three main components of most Chinese dishes: ginger, garlic, and hot red peppers. Peel and coarsely chop 2 to 3 knobs of fresh ginger, 2 to 3 cloves of fresh garlic, and 2 to 4 dried Chinese hot peppers (depending on you heat tolerance). Combine the chopped ingredients with 1 cup of vegetable oil (soybean, rice bran, safflower, or peanut are good choices). Heat the mixture over medium heat for 30 to 60 minutes, or until the solids darken. Allow the oil to cool, then strain the solids from the oil and discard them. Store the oil in an airtight container at room temperature.