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Szechwan Cucumber Salad

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      Title: SZECHWAN CUCUMBER SALAD
 Categories: Chinese, Salads, Ceideburg 2
      Yield: 1 Salad
 
      2 tb Small dried wood ear
           -mushrooms
      2    Cucumbers
      4    Red hot peppers cut in thin
           -rounds
      2 ts Light soy sauce
      2 tb Chinese white vinegar
      2 tb Sugar
      1 ts Salt
      1 tb Sesame oil
 
  Pour boiling water over tree ears; let stand for 15 minutes. Peel
  cucumbers, cut in half lengthwise, scrape out seeds. Slice into thin
  half-moons.  When mushrooms are soft, drain, rinse and dry. (Slice
  'em if they're too big.  Wood ears will quadruple in size when
  soaked++SC.) Combine with remaining ingredients. Let stand for 15
  minutes then toss again before serving.
  
  NOTE:  (Wood ears can be found in Chinese markets. After soaking they
  have little taste but lots of crunch. They're there for the texture.
  I can't think of anything to substitute (maybe raw carrots or water
  chestnuts) except for dried duck web or jellyfish and you're much
  more likely to find wood ears than those items. Be sure to use the
  dark, cooked, Asian sesame oil rather than the light stuff in health
  food stores. I'd make this before the ribs and chill it well while
  doing the rest.)
  
  It's from the same article by Bruce Cost.
  
  Posted by Stephen Ceideburg April 22 1990.
 
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