【Cucumber and Enoki salad】
This cold salad is a great addition for your summer party.
Prepare time: 10 minutes
Cook time: 5 minutes
Serves: 6 servings
1) 1 long English cucumber (425g), 1/2 tsp salt;
2) 2 packages Enoki (total 400g);
3) 1.5 tbsp chili oil, 1 tbsp freshly minced garlic, 1 tbsp freshly chopped green onion;
4) 1/3 tsp salt, 2 tsp balsamic vinegar or dark vinegar, 1/3 tsp sugar, 2 tsp premium soy sauce, 1/6 tsp chicken broth mix, 1/6 tsp ground white pepper;
5) 1 tsp sesame oil .
1: Peel off skin of the cucumber, rinse with water and cut into thin matchstick-sized strips (Picture 1), add ½ salt and mixt well, let stand for 20 minutes.
2: In a sauce pot, fill with 4-5 cold water and bring to boil on high heat. Add Enoki and cook for 45 seconds (Picture 2), rinse with cold water and drain well, set aside.
3: Heat 1.5 tbsp chili oil in non-stick sauté pan , sauté minced garlic and chopped green onion in Ingredient 3) for 45 seconds (Picture 3), remove from heat and set aside.
4: Gentle squeeze cucumber strips to remove excess water and place in a clean bowl. Add cooked enoki, above chili oil cooked mince garlic and green onion. Add all ingredients of Ingredient 4) and 1 tsp sesame oil , toss to coat well and serve.