| 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.
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