Yield: 4 Servings
|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|
|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.
FATFREE DIGEST V96 #165
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .