| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
China, Salads, Archived |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Cucumbers |
| 2 |
ts |
Salt |
| 2 |
ts |
Sugar |
| 1 |
tb |
White rice vinegar |
| 1 1/2 |
tb |
Peanut oil |
| 1 |
tb |
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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