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Shrimp and cucumber stir fry.

Shrimp and Cucumber Stir Fry

Stir-fry cucumbers to eat with shrimp.

2 large cucumbers, peeled

3 tablespoons salad oil

2 tablespoons minced fresh ginger

1 clove garlic, pressed or minced

1/4 cup minced green onions

1 pound medium-size shrimp, shelled and deveined


Sauce (recipe follows)

Cut cucumbers in half lengthwise; scrape out and discard seeds. Cut cucumbers into 1/4-inch-thick slices.

Place a wok or 12-inch frying pan over high heat. When pan is hot, add 1 tablespoon oil, 1 tablespoon ginger, and cucumbers; stir-fry until cucumbers are tender-crisp, about 3 minutes. Pour onto a platter.

Return pan to high heat and add remaining oil and ginger, garlic, onion, and shrimp; stir-fry until shrimp are opaque in thickest part (cut to test), about 3 minutes. Add sauce; stir until it boils. Add salt to taste. Pour shrimp over cucumbers. Serves 3 or 4.--Teri Lee Getschman, Lafayette, Calif.

Sauce. Mix 3 tablespoons dry sherry or regular-strength chicken broth, 2 tablespoons distilled white vinegar, 1 1/2 tablespoons soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon sugar.

Photo: For a light, refreshing entree, stir-fry shrimp and seeded cucumber slices
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Feb 1, 1986
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