Chinese-style Marinated Vegetables

Crispy vegetables coated in a dark, glossy sauce. The balance between the acidity of rice vinegar and the richness of sesame oil awakens the palate.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 132
• Protein: 3 g
• Carbs: 17 g
• Fat: 5 g

Ingredients

• 2 piece Cucumber ( in sticks )
• 200 g Carrot ( peeled and in sticks )
• 200 g Korean radish ( in sticks )
• 3 piece Garlic ( finely minced )
• 4 tbsp soy sauce
• 3 tbsp Rice vinegar
• 2 tbsp White sugar
• 1 tbsp Sesame oil
• 1 tsp chili oil optional
• 1 tsp Gray sea salt
• 1 pinch Ginger ground
• 10 g Fresh ginger ( grated )

Instructions

1. Cutting the vegetables

   Cut the cucumber, carrots, and radish into regular 5 cm sticks. The pieces must be uniform for even marinating.

2. Degorging

   Sprinkle the vegetables with sea salt. Let them degorge for 15 minutes. Squeeze them firmly between your hands to extract the vegetation water: this is the secret to the crunch.

3. Preparing the seasoning

   Finely mince the garlic and grate the fresh ginger. In a bowl, mix the soy sauce, rice vinegar, sugar, ground ginger, fresh ginger, and chili oil. The sugar must be completely dissolved.

4. Final marinade

   Pour the sauce over the drained vegetables. Add the sesame oil, which will coat the vegetables in a shiny veil. Mix well so that each stick is colored.

Chef's tips

• Do not skip the salting step; it ensures the vegetables don't turn soft in the marinade.
• Let sit for at least 1 hour in the fridge before serving; flavors need to infuse into the fibers.

Storage

Keep for 3 to 4 days in the refrigerator in an airtight jar. The vegetables will continue to soak up the sauce.