| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Cucumbers; peeled |
| 3 |
tb |
Salad oil |
| 2 |
tb |
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 |
tb |
Dry Sherry or regular-strength chicken broth |
| 2 |
tb |
Distilled white vinegar |
| 1 1/2 |
tb |
Soy sauce |
| 1 |
ts |
Cornstarch; (corn flour or potato flour) |
| 1/2 |
ts |
Sugar |
|
3 |
minutes). |
INSTRUCTIONS
COOKING SAUCE
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
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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