Philly Chinatown Oriental Ginger Cucumbers
Discover the crisp, refreshing allure of Philly Chinatown Oriental Ginger Cucumbers—a vibrant side dish inspired by the bold flavors of Asian cuisine. This quick and easy recipe transforms English cucumbers into a tangy masterpiece, marrying the zesty kick of fresh ginger and garlic with a savory blend of soy sauce, rice vinegar, and toasted sesame oil. Enhanced with a hint of red pepper flakes for heat and a sprinkle of sesame seeds for texture, these cucumbers are perfect for adding a light, flavorful accent to any meal. With just 15 minutes of preparation and a short chill time, this dish is ready to impress at your next gathering, whether served as a chilled appetizer or a rejuvenating side dish. Packed with bold, aromatic ingredients and bursting with umami, this recipe embodies the vibrant culinary spirit of Philadelphia’s Chinatown.
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Recipe Information
Ingredients
- 2 English cucumber
- 1 teaspoon Salt
- 1 tablespoon Fresh ginger
- 2 Garlic cloves
- 2 tablespoons Soy sauce
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Sugar
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Sesame seeds
- 1 Scallion
Instructions
Wash the English cucumbers and cut off both ends. Use a peeler if desired to create stripes of peeled and unpeeled sections for presentation.
Slice the cucumbers lengthwise into quarters and remove the seeds using a small spoon. Chop the cucumbers into bite-sized pieces.
Place the cucumber pieces in a bowl and sprinkle with 1 teaspoon of salt. Mix well and let them sit for 10 minutes to draw out excess water.
While the cucumbers are resting, peel and grate 1 tablespoon of fresh ginger. Mince 2 garlic cloves finely.
In a small bowl, combine the grated ginger, minced garlic, soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes. Mix until the sugar dissolves.
Drain the water from the cucumbers and pat them dry with a clean kitchen towel or paper towel.
Place the cucumbers in a large mixing bowl and pour the prepared sauce over them. Toss gently to coat the cucumbers evenly with the marinade.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to develop.
Before serving, slice 1 scallion thinly and sprinkle it over the cucumbers along with the sesame seeds for garnish.
Serve chilled as a side dish or light appetizer.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3540 mg | 154% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 17.2 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1323 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
