| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | lb | Cucumbers; unwaxed (about 2 medium) |
| 1 | Clove (large) garlic; peeled | |
| Water or broth (up to) | ||
| 2 | Dried chili peppers | |
| 1 | tb | Soy sauce |
| 2 | tb | Sugar |
| 1/2 | ts | Salt |
| 1 | Piece (2 x 1/2-in. square) ginger root; pared | |
| 1 | Fresh red or green chili pepper; seeded and deveined | |
| 1/2 | ts | (or less) sesame oil (optional) |
| 2 | tb | Distilled white vinegar |
INSTRUCTIONS
Date: Fri, 14 Jun 1996 13:21:51 -0500 From: kapitan-white@sugar-land.oilfield.slb.com (Elsa Kapitan-White) Howdy! We are suffering from the drought down here in Texas, but you wouldn't know it from all the cucumbers in my garden. Here's a great recipe I've adapted from the Consumers Guide "Wok Cooking Class Cookbook" : Cut the cucumbers lengthwise into halves. Scoop out any large seeds and discard. Cut the halves several times to obtain 2-inch-long strips of whatever thickness you prefer. Crush the garlic clove lightly with the flat side of a knife. Heat the water or broth in a wok at a high temperature with the garlic and dried chili peppers until the peppers are dark red. Add the cucumbers to the flavored water/broth and stir-fry until the skin is bright green, about 1 minute. Drizzle with the soy sauce and sprinkle with the sugar; stir-fry until the sugar melts, about 5 seconds (don't let it burn). Transfer to a bowl, sprinkle with the salt and stir. Remove the garlic and dried peppers and discard them. Cut the ginger and chili pepper lengthwise into long shreds. Stir-fry with the sesame oil and a little more broth/water if needed for about 30 seconds. Add the vinegar to the cucumbers and toss with the ginger and chili pepper mixture. Serve hot or cold, 3 to 4 servings. FATFREE DIGEST V96 #165 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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