Shrimp and cucumber stir fry

1 Servings

Ingredients

Quantity Ingredient
2 larges Cucumbers; peeled
3 tablespoons Salad oil
2 tablespoons Minced fresh ginger
1 Clove garlic; minced
¼ cup (2.5oz / 70.87 grams) minced green onions (including tops)
1 pounds (453.6 grams) medium-sized shrimp; shelled and deveined salt
3 tablespoons Dry Sherry or regular-strength chicken broth
2 tablespoons Distilled white vinegar
1½ tablespoon Soy sauce
1 teaspoon Cornstarch; (corn flour or potato flour)
½ teaspoon Sugar
3 minutes).

Directions

COOKING SAUCE

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Prepare cooking sauce and set aside. Cut cucumbers in half lengthwise; scrape out and discard seeds. Cut each cumcumber half crosswise into ¼ 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

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, 1½ tablespoons soy sauce, 1 teaspoon cornstarch (corn flour or potato flour), and ½ teaspoon sugar.

Posted to recipelu-digest by GramWag <GramWag@...> on Mar 16, 1998

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