| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Chinese, Vegetables | 1 | Servings |
INGREDIENTS
| 1 | sm | Fresh cucumber; about 7 oz |
| 3 1/2 | oz | Carrots |
| 1 | Sheet fenpi (mung bean flour skin) | |
| 1/4 | ts | Salt; or to taste |
| 5 | ts | Soy sauce |
| 4 1/2 | ts | Sugar |
| 2 | ts | Vinegar |
| 1 1/2 | tb | Fresh ginger; shredded |
| 1 | tb | Sesame oil |
| 1/4 | ts | Msg |
INSTRUCTIONS
1. Seed the cucumber. Cut into 1 1/2 inch shreds. Peel the carrot and shred. Dip the fenpi in boiling water and shred. 2. Mix the cucumbers and carrots with the salt and let marinate. Squeeze out the excess water and place on a serving dish. Add the fenpi, soy sauce, sugar, MSG, vinegar, and ginger, and blend well. Sprinkle with the sesame oil, and serve. Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland <[email protected]> on Nov 09, 1997
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