Smacked Cucumber Salad with Lao Gan Ma 老干妈拍黄瓜
When you shop in Asian markets, have you seen these red jars of spicy chili crisp? It is called Lao Gan Ma.As one of the most popular Chinese condiments,I bet some of you already know about it and probably love it. Today, I want to show you 5amazing recipes thatactually use Lao Gan Ma as a key ingredient instead of simply topping it onto white rice and noodles like most people do.
- General Tso's Chicken with Lao Gan Ma Chili Crisp 老干妈左宗棠鸡
- Mongolian Beef with Lao Gan Ma 老干妈蒙古牛肉
- Stir Fry Garlic Green Beans with Lao Gan Ma 老干妈炒豆角
- Smacked Cucumber Salad with Lao Gan Ma 老干妈拍黄瓜
- Lao Gan Ma Hot Pot 老干妈火锅
Not onlyyou gonna love these easy and delicious dishes, butalso you can draw inferences about other recipes and maximize the value of this condiment.
For those who don't have access to buy Lao Gan Ma, I do have a demo video to show you how to make it from scratch (BETTER THAN BOTTLED - Lao Gan Ma Chili Crisp)
168 Better Than Takeout Chinese Recipes
168 tested recipes, each with a demo video and step-by-step photos.
Smacked Cucumber Salad with Lao Gan Ma 老干妈拍黄瓜
Souped Up Recipes
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Lao Gan Ma also works wonderfully if imparted into salads. In the fourth recipe, I'll show you how to use it to make a refreshing cucumber salad.
Ingredients
- 454 grams / 1 pound of cucumber, smashed
- 3/4 tsp of salt
- 3 cloves of garlic, grated
- 1/4 cup of diced cilantro
- 1 tbsp of diced Thai bird eye chili
- 1/2 tsp of sugar
- 1/2 tbsp of soy sauce
- 1/2 tbsp of Chinese black vinegar or apple cider vinegar
- 1-2 tbsp of Lao Gan Ma Spicy Chili Crisp or to taste
Directions
- Smack the cucumber until it splits along the length, creating bruises that help it absorb flavor. You can use a rolling pin or a tenderizer to do this but in Chinese cuisine, one cleaver rules everything. The wide blade and heavy-duty weight make it perfect for this job. Here is the link to purchase the cleaver if you want.
- Cut the smacked cucumber diagonally into bite-size pieces. Season it with 3/4 tsp of salt. Toss thoroughly and set it aside for 15 minutes.
- Combine the grated garlic (3 cloves), 1/4 cup of diced cilantro, 1 tbsp of diced Thai bird eye chilies, 1/2 tsp of sugar, 1/2 tbsp of soy sauce, and 1/2 tbsp of vinegar in a bowl. For authenticity, I recommend using Chinese black vinegar, also known as Zhengjiang vinegar, but if you don't have access, apple cider vinegar is a perfect replacement because I found that a little bit of fruit taste goes really well with the fresh cucumber.
- By now, the salt should have drawn out some moisture from the cucumber. Squeeze and discard the liquid. Otherwise, it will dilute the seasoning. Just a note: I only let the cucumber sit for 15 minutes. The longer it sits, the saltier it will taste because the sodium will infuse deeper.
- Toss the cucumber with the dressing thoroughly. Before serving, top the salad with 1-2 tbsp of Lao Gan Ma Spicy Chili Crisp depending on your taste.
- Some of you may ask, why don't we mix the Lao Gan Ma into the dressing? Well, if mixed well, the cucumber juice will blend Lao Gan Ma's unique flavor into a flat taste. By topping the salad with chili crisp instead, you get layers of flavor—some bites are light and refreshing, while others are spicy and savory. Isn't that so much more enjoyable?
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