| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 6 | Servings |
INGREDIENTS
| 3 | Cucumbers | |
| 10 | up to | |
| 12 | Dried shrimp | |
| 2 | c | Water |
| 1/2 | t | Salt |
INSTRUCTIONS
Peel cucumbers. Cut in half lengthwise, then crosswise in 1-1/2 inch slices. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 73
Calories From Fat: 21
Total Fat: 2.2g
Cholesterol: 7.6mg
Sodium: 3863.3mg
Potassium: 535mg
Carbohydrates: <1g
Fiber: 0g
Sugar: 0g
Protein: 12g