Marinated three shreds, jiangsu style

1 Servings

Ingredients

Quantity Ingredient
1 small Fresh cucumber; about 7 oz
3½ ounce Carrots
1 Sheet fenpi (mung bean flour skin)
¼ teaspoon Salt; or to taste
5 teaspoons Soy sauce
4½ teaspoon Sugar
2 teaspoons Vinegar
1½ tablespoon Fresh ginger; shredded
1 tablespoon Sesame oil
¼ teaspoon Msg

Directions

1. Seed the cucumber. Cut into 1½ inch shreds. Peel the carrot and shred. Dip the fenpi in boiling water and shred.

2. Mix the cucumbers and carrots with the salt and let marinate. Squeeze out the excess water and place on a serving dish. Add the fenpi, soy sauce, sugar, MSG, vinegar, and ginger, and blend well. Sprinkle with the sesame oil, and serve.

Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland <kirkland@...> on Nov 09, 1997

Related recipes