Cucumbers in Scallion Sauce

Whenever I go to Grand Sichuan, I order their Cucumbers in Scallion Sauce dish. The cool cucumber chunks bathed in this sesame-scented emerald sauce are even better than their fabled soup dumplings. Really.

So I had to re-create this dish when I got my hands on our lovely yellow cucumbers. The sauce is basically a pesto made with my trusty immersion blender, but you could also use a food processor or mortar and pestle. This version tastes pretty close to the original, but my scallions were pale and a little bitter, which serves me right for not getting them at the farm. Lesson learned, universe! I’ll be stocking up on Saturday and making this again.

Cucumbers in Scallion Sauce

  • 3 small cucumbers
  • 1 Tsp salt

For the sauce:

  • 1 bunch of scallions
  • 2 Tbs sesame oil
  • 1/4 tsp salt
  • Pinch of sugar (optional)

To serve:

  • Red chile flakes
  • Sesame seeds
  • Thinly sliced scallion

Peel the cucumbers, quarter lengthwise and cut into 1/2-inch pieces. In a small bowl, toss with 1tsp salt. This will draw out some of their water to help keep them crunchy and prevent them from thinning out the sauce too much. Let stand while you prepare the sauce.

Trim any wilted leaves from the scallions. Cut off the green parts and set aside the white bulbs for another use. Rough chop the greens and put in the bowl of a food processor or a tall-sided bowl if using an immersion blender. Add the sesame oil and 1/4tsp salt to the bowl and blend until smooth. Taste the sauce, and if it’s bitter, add a pinch of sugar.

Back to the cucumbers. Put your salted cucumbers in a strainer and rinse, then drain well. In a medium bowl, combine the cucumbers and sauce and stir to coat. Sprinkle with some chile flakes, sesame seeds, and sliced scallions. Serve with rice, over cooked greens, or as a cooling accompaniment to spicy barbecue.

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One response

  1. Pingback: Cucumbers, Corn and Crab « Collard Courier

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