拍黄瓜 Easy Cucumber Side Dish

Both Mike and I have really liked pihuanggua
ever since we first tried it in Taiwan and then again in Beijing. There are so many different slight variations on this dish which are all great. So here we are with a version, not quite Taiwan's or Beijing's, but somewhere in between. 

1 English cucumber

2 Tbsp. Rice vinegar

1 Tbsp. soy sauce

1/2 tsp. sugar or to taste

salt to taste (about 1/8-1/4 tsp.)

1 Tbsp. sesame oil

1 large or two small cloves garlic, minced

Lay the flat side of a clever on top of the cucumber and hit against the clever as you move along the length of the cucumber so that the cucumber starts to split open but not so much that it mashes the inside.This step really makes a difference in the final dish as it creates lots of nooks and crannies for the sauce to seep into and also softens up the cucumber a bit for a better mouth feel. Mix vinegar, soy sauce, sugar and salt in with the chopped cucumber. Heat the sesame oil in a pan until quite hot but careful not to burn, quickly toss the garlic around in the oil, just until it releases it's fragrance then pour the hot oil and garlic over the cucumber and stir to coat. Let the cucumber rest in the sauce for up to 30 minutes and at least 5 minutes before serving.