The girls and I love ordering Shanghai Cucumbers whenever we visit P.F. Chang’s. They’re just so dang tasty! The last time we went, I told Ro and Ree that I’d Google the recipe after dinner, and we hit the jackpot with the official recipe released by the restaurant (check it out here). I ran to the store to get sesame oil, and Ro (our resident chef-in-training) made it all herself (except for the knifework).
Here they are “marinating” for a few minutes:
Pretty proud of herself:
The recipe was tasty and easy to follow. Definitely making it again, and here’s what we’ll do differently next time, see italicized notes:
P.F. Chang’s Shanghai Cucumbers
12 oz. Peeled and Seeded Cucumbers, cut into 1” pieces (We used 3 big cucumbers, which was great but I’d cut them differently next time – slicing each cucumber in half and then half again, then slicing each strip into 1-inch chunks. My bad this time, I couldn’t remember what they looked like in the restaurant since we inhale them so quickly.)
1.5 oz. Gluten Free Soy Sauce (we only had a sorta blah low-sodium one in the fridge, but I’m getting a real-deal soy sauce for next time)
1 tsp. White Vinegar
¼ tsp. Sesame Oil (Ro and I adore the flavor of this stuff, so we’ll add a tiny bit more next time)
½ tsp. Toasted Sesame Seeds (next time these are getting a quick whirl in a hot saute pan to bring out the flavor even further, I’ll have to help with that part)
1. Mix together the sauce ingredients (Ro added the sesame seeds right to the sauce and it was fine)
2. Mix sauce together with the cucumbers
3. Sprinkle sesame seeds over the top
We ate these immediately (Ro and Ree even licked the bowl), but they’d be even better with an hour of marinating to really soak up the flavor.
PS: If you have a favorite brand or type of soy sauce, please share. I’m heading out shopping tomorrow.