Can some one help me with a chinese recipe?

I am want to make the dish 鎺掗粍鐡?(pai huang gua), chilled cucumbers in vinegar and garlic (sometimes has a little bit of soy sauce and seseme oil as well). It was one of my favorite dishes while I was in China, and would like to make it here. Thanks for the help!Can some one help me with a chinese recipe?
Ingredients:



1 cucumber - (European type is best with fewer seeds)



Rice vinegar - approximately 1 Tblsp (common white vinegar may be used)



Soy Sauce - approximately 2 Tblsp



Sesame oil - 1 Tspn



Garlic - to taste



Preparation:



All of these ingredients can be used to taste, and quantities should also be determined by the size of the cucumbers used. Break up the cucumber into bite size pieces, then put all the pieces into a bowl. Chop garlic fine, and put the garlic in the bowl with the cucumber. Add soy sauce, sesame oil, and vinegar to bowl. Cover the bowl and shake it up. Eat this dish soon after preparation or it will become soggy.Can some one help me with a chinese recipe?
Liz, this is the most authentic recipe that I know of. After tasting this dish in N. China about 15 years ago, I fell in love with it. I also serendipitously found an authentic Chinese cook book in the free book bin at my library and found that your recipe matches it precisely. Good Job Liz.

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Can some one help me with a chinese recipe?
SPICY CUCUMBERS:

1 Hot House cucumber (English cucumber)

5 tbs. Soy sauce

3 tbs. vinegar

1 tbs. sesame oil

1 tsp. chile garlic sauce

2 clove garlics, minced

1 package Equal or 2 tsp. of sugar

Cut cucumber to wedge shape, then thin slice.

In a bowl, mix Soy sauce, vinegar, sesame oil, chile garlic sauce, garlic and Equal.

Add cucumbers, mix well.

Let cucumber set for at least 20 minutes, stir every few minutes.

Use as side dish, serve cold.
Here you go! The (pai) is part of asian medicine mean old in regards to roots an such I'm told. May explain your diffulculty finding this easy dish.



Pickled Cucumber Salad- (iiang ban huang gua) A lightly pickled salad commonly served in Taiwan as a zesty appetizer.



This is a simple dish but it needs to be prepared half a day in advance.



Serves 4



Ingredients

3 cups oriental cucumbers

1/4 cup carrot slivers

3 tablespoons white rice vinegar

5 cloves garlic, finely diced

1 chili pepper, sliced

3 teaspoons salt

1 teaspoon sugar



Method



Scrub cucumber skin well (do not peel). Slice diagonally into 2 cm pieces

Sprinkle 2 teaspoons of the salt over the cucumbers and carrot. Mix and refrigerate for 1 to 2 hours (longer time equals more tender vegetables)

Rinse off salt and drain

Add the remaining teaspoon of salt, the rice vinegar, garlic, chili pepper, sugar. Mix well.

Refrigerate for 3 to 4 hours, mix and serve.

Notes

You can substitute the cucumber with other vegetables, such as kohlrabi, cabbage or Chinese cabbage. For a variation add a teaspoon of finely diced ginger.

--------------------------------------鈥?br>
Cucumber Salad w/ a thai twist.



1/4 c rice or white vinegar

1/4 c water

1/4 c sugar

1 tblsp , soy sauce, or salt

1 chili, minced

about 10 inches cucumber

several sprigs coriander, finely minced

In a small saucepan, combine vinegar, water, sugar, and soy sauce and bring to boil.

Remove from heat and add chili.



Let cool. Meanwhile, slice cucumber in 1/2 lengthwise and slice thinly.



Mix all ingredients together when liquid has cooled.

marinate at lease 1hr drain and seve spinkle w/ toasted seaseme seeds.