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
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|Date:||Feb 1, 1986|
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