| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Appetizer | 4 | Servings |
INGREDIENTS
| 4 | Bean curd cakes | |
| 1/4 | c | Dried shrimp |
| 1 | Cucumber | |
| 1 | T | Vinegar |
| 2 | T | Peanut oil |
| 3 | Sesame oil, more or less | |
| 1/2 | t | Salt |
INSTRUCTIONS
Press bean curd (see "HOW-TO SECTION") and sliver. Soak dried shrimp. Peel cucumber and cut in half lengthwise. Scoop out and discard seeds, then sliver. Place in bowl with bean curd and shrimp. Combine vinegar, peanut oil, sesame oil and salt and pour over slivered ingredients. Refrigerate, covered, 30 minutes. 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: 70
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 292.5mg
Potassium: 107mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: 1.1g
Protein: <1g