| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Cucumbers; unwaxed (about 2 medium) |
| 1 |
|
Clove (large) garlic; peeled |
|
|
Water or broth (up to) |
| 2 |
|
Dried chili peppers |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
|
Piece (2 x 1/2-in. square) ginger root; pared |
| 1 |
|
Fresh red or green chili pepper; seeded and deveined |
| 1/2 |
ts |
(or less) sesame oil (optional) |
| 2 |
tb |
Distilled white vinegar |
INSTRUCTIONS
Date: Fri, 14 Jun 1996 13:21:51 -0500
From: kapitan-white@sugar-land.oilfield.slb.com (Elsa Kapitan-White)
Howdy! We are suffering from the drought down here in Texas, but you
wouldn't know it from all the cucumbers in my garden. Here's a great recipe
I've adapted from the Consumers Guide "Wok Cooking Class Cookbook" :
Cut the cucumbers lengthwise into halves. Scoop out any large seeds and
discard. Cut the halves several times to obtain 2-inch-long strips of
whatever thickness you prefer.
Crush the garlic clove lightly with the flat side of a knife. Heat the
water or broth in a wok at a high temperature with the garlic and dried
chili peppers until the peppers are dark red. Add the cucumbers to the
flavored water/broth and stir-fry until the skin is bright green, about 1
minute. Drizzle with the soy sauce and sprinkle with the sugar; stir-fry
until the sugar melts, about 5 seconds (don't let it burn). Transfer to a
bowl, sprinkle with the salt and stir. Remove the garlic and dried peppers
and discard them.
Cut the ginger and chili pepper lengthwise into long shreds. Stir-fry with
the sesame oil and a little more broth/water if needed for about 30
seconds. Add the vinegar to the cucumbers and toss with the ginger and
chili pepper mixture. Serve hot or cold, 3 to 4 servings.
FATFREE DIGEST V96 #165
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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