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Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
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Ingredients
2 large cucumbers, peeled
3 T salad oil
2 T minced fresh ginger
1 clove garlic, minced
1/4 cup (2.5oz / 70.87 grams) minced green onions (including tops)
1 pound (453.6 grams) medium-sized shrimp, shelled and deveined
salt
cooking sauce(recipe follows)
Cooking Instructions
Prepare cooking sauce (below) and set aside. Cut cucumbers in half lengthwise; scrape out and discard seeds. Cut each cumcumber half crosswise into 1/4 inch thick slices.
Place a wok or heavy pan over high heat. When wok is hot, add 1 tablespoon of the oil. When oil is hot, add cucumbers and 1 tablespoon of the ginger; stirfry until cucumbers are tender-crisp to the bite (about 3 minutes). Pour onto a platter and keep warm.
Pour remaining 2 tablespoons oil into wok. When oil is hot, add garlic, remaining 1 tablespoon ginger, onions, and shrimp; stirfry until shrimp is cooked through (about 3 minutes).
Stir cooking sauce, pour into wok, and stir until sauce boils and thickens. Season to taste with salt, then pour over cucumbers.
Cooking Sauce: Stir together 3 tablespoons dry Sherry or regular -strength chicken broth, 2 tablespoons distilled white vinegar, 1 1/2 tablespoons soy sauce, 1 teaspoon cornstarch (corn flour or potato flour), and 1/2 teaspoon sugar.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
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Ingredients
1/3 c plain yogurt
1/4 c cucumber, finely chopped
2 tb parsley, chopped
Cooking Instructions
Peel, seed and chop cucumber. Combine with yogurt and parsley and refrigerate for an hour. Use as a dip or with fish dishes and salads.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
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