| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Chinese, Salads, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | lb | Cucumbers |
| 2 | t | Salt |
| 2 | t | Sugar |
| 1 | T | White rice vinegar |
| 1 1/2 | T | Peanut oil |
| 1 | T | Coarsely chopped garlic |
INSTRUCTIONS
SLICE THE CUCUMBERS in half lengthways. Using a spoon, remove the seeds. Cut the cucumber halves into 3-by-1/2-inch pieces. Combine the cucumber pieces with salt and allow to sit in a colander set inside a bowl for 10 minutes. Rinse them in cold water, blot them dry and toss with the sugar and vinegar. Heat a wok or large frying pan until it is hot and add the oil and garlic. Stir-fry for 15 seconds until it is lightly brown. Mix with the cucumbers and serve. KEN HOM PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 57
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 0mg
Sodium: 1163.2mg
Potassium: 10.8mg
Carbohydrates: 3g
Fiber: <1g
Sugar: 2.1g
Protein: <1g