| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 6 | Servings |
INGREDIENTS
| 3 | lg | Cucumbers (up to) |
| 12 | Dried shrimp | |
| 2 | c | Water |
| 1/2 | ts | Salt |
INSTRUCTIONS
1. Peel cucumbers. Cut in half lengthwise, then crosswise in 1-1/2 inch slices. 2. Place in a saucepan with dried shrimp and water. Bring to a boil quickly. Then simmer, covered, until done (about 30 minutes). Season with salt and serve. VARIATION: After step 2, remove cucumber slices, leaving liquids in pan. Then blend 1 tablespoon cornstarch and 2 tablespoons cold water to a paste and stir in to thicken. Pour the sauce over the cucumbers and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”