The name of this recipe makes no sense as it is not seared. It is cucumbers, though. This was originally tried at a restaurant called Birds of a Feather in Brooklyn. I liked it a lot, and wanted to create a similar version but with less effort to have an easy side to go with more heavy dishes.
Ingredients
- 1 English cucumber
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1/2 tsp green Sichuan peppercorn oil, or 1 tsp if excess numbing desired
- 1/4 tsp sugar
- Pinch white pepper
- Pinch Chinese red pepper flakes
- 1 tsp sesame oil
Directions
- Cut cucumber into inch and a half sections to make a few long rounds, then slicing 'pizza style' on each of those rounds to produce small batons of cucumber. I prefer to also cut out some of the seedy portion in the middle for improved texture, but this is absolutely not required
- In a small airtight container that can sufficiently fit all of the cucumber, combine all of the other ingredients with the cucumber
- Shake to mix ingredients, and allow cucumbers to sit for at least 30 minutes shaking it every so often to disperse the 'brine' and allow it to reabsorb into the cucumbers