Smashed Cucumber拍黄瓜
The quintessential Chinese cold appetizer — cucumbers smashed with a cleaver, tossed with garlic, vinegar, chili, and crushed peanuts for a tangy, crunchy side dish ready in under 10 minutes.
plain-vinegar
3 tbsp
birds-eye-chili
3 piece
oyster-sauce
1 tbsp
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Smash Cucumber and Salt to Draw Out Water
Rinse the cucumber. Lay flat on the cutting board and smash firmly with the flat side of the cleaver until cracked. Cut into irregular chunks about 3–4 cm. Transfer to a bowl, sprinkle with a pinch of salt, toss to coat, and set aside for 5 minutes to draw out excess water.
Mince Garlic, Slice Chili and Crush Peanuts
Peel and mince the garlic cloves finely. Slice the birds eye chilis into thin rounds. Place the peanuts on the cutting board and crush roughly with the flat of the cleaver.
Mix the Dressing
In a small bowl, combine the vinegar, oyster sauce, and sugar. Stir until the sugar dissolves completely.
Drain, Toss with Dressing and Plate
Pour off the liquid drawn from the cucumber and discard. Add the garlic, chili, and dressing to the cucumber. Toss well until every piece is coated. Transfer to a serving bowl and scatter the crushed peanuts on top.
Serving Suggestion
Serve Smashed Cucumber as a side or supporting dish.
Storage
Best eaten fresh immediately after tossing. If storing, keep undressed cucumber and dressing separately in the refrigerator for up to 1 day.
Reheat: This is a cold dish — do not reheat. Toss with fresh dressing if made ahead.