My good friend, Lillian Robyn, is originally from Beijing. Now married to an American and living in America, she still cooks in the Beijing style. A meal in her home is always a special treat for me. I have enjoyed this refreshing salad at her home many times. It can be prepared hours ahead and is thus perfect for multicourse meals or simply by itself with hot rice.
Cut the unpeeled cucumbers into
In a small bowl, mix the chilli bean sauce, soy sauce, sugar, chilli oil and sesame oil. Toss the cucumber slices in this sauce and let them sit in the fridge overnight. Drain off any excess moisture before serving.
© 1996 Ken Hom. All rights reserved.