Tangy marinated cucumbers

Yield: 4 Servings

Measure Ingredient
1 pounds Cucumbers; unwaxed (about 2 medium)
1 \N Clove (large) garlic; peeled
\N \N Water or broth (up to)
2 \N Dried chili peppers
1 tablespoon Soy sauce
2 tablespoons Sugar
½ teaspoon Salt
1 \N Piece (2 x 1/2-in. square) ginger root; pared
1 \N Fresh red or green chili pepper; seeded and deveined
½ teaspoon (or less) sesame oil (optional)
2 tablespoons Distilled white vinegar

Date: Fri, 14 Jun 1996 13:21:51 -0500 From: kapitan-white@... (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.


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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