Shrimp And Cucumber Stir Fry

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

2		Cucumbers, peeled
3	T	Salad oil
2	T	Minced fresh ginger
1		Clove garlic, minced
1/4	c	2.5oz / 70.87 grams minced
		green onions including
		tops
1	lb	453.6 grams medium-sized
		shrimp shelled and
		deveined salt
3	T	Dry Sherry or
		regular-strength chicken
		broth
2	T	Distilled white vinegar
1 1/2	T	Soy sauce
1	t	Cornstarch, corn flour or
		potato flour
1/2	t	Sugar

INSTRUCTIONS

ARIZONA NEWSLINK ONLINE WEBSITE: http://www.aznewslink.com  The Recipes
File Newsletter is produced by Arizona Newslink Online,
newsdesk@aznewslink.com  Prepare cooking sauce and set aside. Cut
cucumbers in half lengthwise;  scrape out and discard seeds. Cut each
cumcumber half crosswise into  1/4 inch thick slices.  Place a wok or
heavy pan over high heat. When wok is hot, add 1  tablespoon of the
oil. When oil is hot, add cucumbers and 1  tablespoon of the ginger;
stirfry until cucumbers are tender-crisp to  the bite (about 3
minutes). Pour onto a platter and keep warm.  Pour remaining 2
tablespoons oil into wok. When oil is hot, add  garlic, remaining 1
tablespoon ginger, onions, and shrimp; stirfry  until shrimp is cooked
through (about 3    minutes).  Stir cooking sauce, pour into wok, and
stir until sauce boils and  thickens. Season to taste with salt, then
pour over cucumbers.  COOKING SAUCE: Stir together 3 tablespoons dry
Sherry or  regular-strength chicken broth, 2 tablespoons distilled
white  vinegar, 1 1/2 tablespoons soy sauce, 1 teaspoon cornstarch
(corn  flour or potato flour), and 1/2 teaspoon sugar.  Posted to
recipelu-digest by GramWag <GramWag@aol.com> on Mar 16, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 652 Calories From Fat: 420 Total Fat: 47.4g Cholesterol: 45.4mg Sodium: 3876mg Potassium: 1109mg Carbohydrates: 20.7g Fiber: 2.1g Sugar: 6.6g Protein: 24.8g