Quick. If you have a smartphone, I want you to open up your browser and tell me what is the most recent thing you searched for. For me it’s “Nutrition of Blackberries”. Followed by “Sneak peek or Sneak peak”. Followed by “Tote 35”. Followed by “Citi Bike”. Followed by “Donut pans”. Followed by “C-Town Supermarket Sales”. Followed by “Luna Bars Amazon”. Followed by “Tye Dye or Tie Dye”. Followed by “Bio-Oil”. Followed by “Online Stop watch”. Followed by “47 Brand Nets Hat Floral”. Followed by: “FreshDirect – Ground Meat”. Followed by: “Sopranos Shush”. Followed by “What breed of dog is this?”. Followed by “NYTIMES Ed Snowden”. Isn’t the mind amazing in how you search for things? Also isn’t it even more amazing how you jump from one thing to another so quickly? I’m a crazy Googler in bed. That sounds weird. I’m sorry.
One of the things I look forward to most is laying in bed at night and searching for everything and anything. I try to keep a running list of subjects in my mind, recipes, product reviews, news stories, beauty products, inspiration stories, possible illnesses that I will search for causing myself to become scared. Don’t you love playing Internet Doctor? And during these searches I will send myself emails as reminders in the morning. One email I recently received from myself just said “Thursday”. Another said “Turn light on”. One said “baby”. Thursday – what do I have to do Thursday? Turn Light on – for what? why? Baby – baby present? I have no idea. 3AM emails are hard to articulate apparently.
Anyways, on to the recipe…
If I showed you my refrigerator right now you’d gasp at the amount of mason jars full of pickles. There is alot, it’s kinda frightening at the amount of pickles that are in there. You would think I’m hoarding pickles for the apocalypse. Because I can’t fit any more pickles in my refrigerator and I have run out of mason jars I got to thinking what else I could do with our garden cucumbers. The only real thing I do with cucumbers is make pickles, but they are a vegetable that I compare to broccoli or peas, so why not marinate them just like I do with those? Asian Marinated Cucumbers is where the party is!
I tried to find a recipe online to help steer the way but it was really hard for me to find any guidance as the majority of all cucumber salad recipes are cold but I wanted something hot that I could serve as a side dish for dinner, or over rice, or even better yet over rice and chicken. You could totally replace Chinese Takeout Chicken and Broccoli with Chinese Takeout Chicken and Cucumbers and it would be delicious.
I marinated these cucumbers overnight but if you are rushed for time, a few hours would do the trick. Marinating them really makes them soak up the sauce.
Also while taking pictures of this dish, Essy, the fearless feline of mine who is usually lurking behind every picture, was totally into these cucumbers. She nearly jumped over a stool to get her nose up close and personal. If cats love this dish, then you know it’s a winner.
Looking for more great recipes? Try my Asian Chicken and Broccoli!
Asian Marinated Cucumbers
- 2 cucumbers - cut up into half circles
- 1 teaspoon sesame oil
- 1/2 teaspoon rice vinegar
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- sesame seeds to garnish
- Take your cucumber and cut into slices, then cut in half so you have a bunch of half circles.
- Put cucumbers into bowl and pour soy sauce, sesame oil, rice vinegar and sugar on top. Stir around.
- Cover with plastic and place in refrigerator. Marinate anywhere from a few hours to overnight.
- Heat pan over medium high heat and pour cucumbers and sauce in. Saute for 10 minutes.
- Remove from heat and garnish with sesame seeds.