Yield: 6 Servings
|3 larges||Cucumbers (up to)|
1. Peel cucumbers. Cut in half lengthwise, then crosswise in 1-½ 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, .