Free Recipe Tangy Marinated Cucumbers
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Tangy Marinated Cucumbers Recipe
1 lb Cucumbers; unwaxed (about 2
-medium)
1 Clove (large) garlic; peeled
Water or broth
1 -(up to)
2 Dried chili peppers
1 tb Soy sauce
2 tb Sugar
1/2 ts Salt
1 Piece (2 x 1/2-in. square)
-ginger root; pared
1 Fresh red or green chili
-pepper; seeded and deveined
1/2 ts (or less) sesame oil
-(optional)
2 tb Distilled white vinegar
Tangy Marinated Cucumbers Preparation
Date: Fri, 14 Jun 1996 13:21:51 -0500 From: kapitan-white@sugar-land.oilfield.slb.com (Elsa Kapitan-White) Howdy! We are suffering from the drought down here in Texas, but you wouldn”t know it from all the cucumbers in my garden. Here”s a great recipe I”ve adapted from the Consumers Guide Wok Cooking Class Cookbook : Cut the cucumbers lengthwise into halves. Scoop out any large seeds and discard. Cut the halves several times to obtain 2-inch-long strips of whatever thickness you prefer. Crush the garlic clove lightly with the flat side of a knife. Heat the water or broth in a wok at a high temperature with the garlic and dried chili peppers until the peppers are dark red. Add the cucumbers to the flavored water/broth and stir-fry until the skin is bright green, about 1 minute. Drizzle with the soy sauce and sprinkle with the sugar; stir-fry until the sugar melts, about 5 seconds (don”t let it burn). Transfer to a bowl, sprinkle with the salt and stir. Remove the garlic and dried peppers and discard them. Cut the ginger and chili pepper lengthwise into long shreds. Stir-fry with the sesame oil and a little more broth/water if needed for about 30 seconds. Add the vinegar to the cucumbers and toss with the ginger and chili pepper mixture. Serve hot or cold, 3 to 4 servings. FATFREE DIGEST V96 #165 From the Fatfree Vegetarian recipe list.
Cooking Temperature:
Recipe Serves: 4
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