3 Persian cucumbers
1 clove of garlic, minced
1 Tbs Black vinegar
1 Tbs Soy Sauce
1 Tsp Sesame Oil
1/2 Tsp Sugar
1/2 Tsp Salt
1 Tsp Sesame Seeds
2 Tbs Fly By Jing Zhong Sauce
To prepare the cucumbers, cut them in half and deseed. Cut into bite size pieces and toss with 1/2 Tsp of Salt. Let the cucumbers sit out at room temperature for 30 minutes. This process draws out some of the water and concentrates the flavor of the cucumbers.
To make the dressing combine black vinegar, sugar, minced garlic, soy sauce and sesame oil in a small mixing bowl.
Strain any water that releases from the cucumbers and then toss the cucumbers in the dressing.
Top with Zhong Sauce and garnish with sesame seeds.
Serve with Little Fish’s Sichuan Fish Soup.