This classic Leng Qing Gua is the ultimate summer side dish, offering a refreshing crunch that balances salty, sweet, and tangy flavors. The key to this recipe is the technique: salting the cucumbers first draws out excess moisture, ensuring the dressing clings to the vegetables rather than pooling at the bottom of the bowl. The addition of hot peanut oil poured over fresh garlic creates an intense, aromatic aroma that elevates the simple ingredients. It is incredibly quick to prepare, requiring no cooking time beyond the brief heating of the oil. Serve it chilled as a palate-cleansing accompaniment to richer, heavier dishes, or enjoy it as a light, satisfying snack on its own. Its vibrant simplicity makes it a staple in any home kitchen.
Leng Qing Gua (Cold Cucumbers With Garlic
Description
This classic Leng Qing Gua is the ultimate summer side dish, offering a refreshing crunch that balances salty, sweet, and tangy flavors. The key to this recipe is the technique: salting the cucumbers first draws out excess moisture, ensuring the dressing clings to the vegetables rather than pooling at the bottom of the bowl. The addition of hot peanut oil poured over fresh garlic creates an intense, aromatic aroma that elevates the simple ingredients. It is incredibly quick to prepare, requiring no cooking time beyond the brief heating of the oil. Serve it chilled as a palate-cleansing accompaniment to richer, heavier dishes, or enjoy it as a light, satisfying snack on its own. Its vibrant simplicity makes it a staple in any home kitchen.Ingredients
Directions
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Wash the cucumbers thoroughly and pat dry. Slice them into half-moon shapes or batons, depending on preference.
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Place the sliced cucumbers in a large bowl and toss with the 2 teaspoons of salt. Let sit for 10-15 minutes to draw out excess water.
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Drain the cucumbers well, pressing out as much liquid as possible. Transfer to a serving bowl.
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In a small pan, heat the peanut oil over medium-high heat until it is just beginning to smoke.
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Carefully pour the hot oil over the chopped garlic in a small heat-proof bowl or directly over the garlic if placed on top of the cucumbers, to release the aroma.
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Add the sugar and white rice vinegar to the cucumbers.
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Toss everything together gently to combine the dressing and garlic with the cucumbers.
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Chill in the refrigerator for at least 15 minutes before serving to enhance the crispness and flavor melding.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 86.9kcal
- % Daily Value *
- Total Fat 5.8g9%
- Saturated Fat 1.0g5%
- Cholesterol 0.0mg0%
- Sodium 9753.0mg407%
- Total Carbohydrate 8.9g3%
- Dietary Fiber 0.7g3%
- Sugars 4.5g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not skip the salting step; it is crucial for maintaining the crunch and preventing a watery salad.
For a spicier version, add a few slices of fresh chili pepper along with the garlic when pouring the hot oil.
This dish is best served cold. It can be stored in the refrigerator for up to 2 days, though the cucumbers will become softer over time.
If you do not have peanut oil, sesame oil can be used, but use sparingly as the flavor is stronger. Vegetable oil is a neutral alternative.
