This was one of the dishes I made for a Chinese feast last weekend. We served it as one of the many appetizers, and it was a HUGE hit!
The recipe is adapted from the book "A Thousand Chinese Recipes". I quadrupled the sauce.
Smashed Radishes and Cucumbers
1 1/2 English cucumbers, cut into chunks
1/4 teaspoon salt
1 tablespoon soy sauce
2 tablespoons rice vinegar
11/2 teaspoons brown sugar
1 clove garlic, minced
1/2 teaspoon salt
1 teaspoon sesame oil
long pieces of scallion (optional, for garnish)
1. Wash and trim radishes. Lay each on its side, then crush by pounding decisively once or twice with the side of a cleaver or the bottom of a glass. (The radishes should split open, but not break in two.)
2. Sprinkle with salt and let stand 5 to 10 minutes; then drain. Transfer to a bowl.
3. Combine soy sauce, vinegar, sugar and remaining salt. Add to radishes and cukes, and toss gently. Refrigerate, covered, only to chill (about 20 minutes).
, shot with Canon PowerShot S230