Hot and Sour cucumbers
It has a little asian flair with some simple ingredients.
The key to the recipe is preparation.
Measure out your ingredients first before you start even heating up your skillet.
Cut the cucumbers in half length-wise and scoop out the seeds.
Slice these into long strips and then cut the strips into quarters.
Once the cucumber pieces are cut and the ingredients are measured, heat the skillet on high. After it is hot, pour in the oil and evenly coat the pan.
Turn the heat down to low and toss in the garlic clove and the peppers.
Heat the peppers and garlic until the peppers turn dark.
Crank the heat back up to high and add the cucumbers. Stir them quickly as they will cook fast in this oil.
Do this for about 30 seconds then add the soy sauce, honey and salt.
Keep over the heat for only a few seconds while stirring constantly.
Pour the contents of the pan into a dish and let the cucumbers marinate in the sauce. Once they have cooled, cover the dish and put it in the fridge.
Chill the dish until the whole concoction for about 30 minutes or so.
Stir a few times during the cooling to allow the marinade to cover evenly.
After they are completely chilled, put just the cucumbers in another dish without the marinade and sprinkle the vinegar over them and toss.
1 pound of cucumbers
3 tablespoons peanut or corn oil
1 clove of garlic
2-4 dried chili peppers
2 tablespoons distilled white vinegar
1 tablespoon soy sauce
2 tablespoons honey
1/2 teaspoon salt