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Diao Yu Tai (Cucumber Salad)

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“This recipe is from the Nine Dragons Restaurant located in the China Pavilion at EPCOT.”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Thoroughly wash unpeeled cucumbers and slice into 1/2-inch pieces.
  2. Toss cucumbers with salt in a colander. Place colander over bowl and let stand 20 minutes. Drain cucumbers and pat dry with paper towels.
  3. Heat oil in wok over medium-low heat. Add peppers and stir fry until pepper darkens to deeper red, 3 to 4 minutes.
  4. Add vinegar and sugar; bring to a simmer, stirring until sugar dissolves. Remove from heat and cool to room temperature.
  5. Pour mixture over drained cucumbers in a medium glass bowl; cover and refrigerate for at least 24 hours.

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