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Title: Shrimp and Cucumber Stir Fry Categories: None Yield: 1 Servings 2 lg Cucumbers; peeled 3 tb Salad oil 2 tb Minced fresh ginger 1 Clove garlic; minced 1/4 c (2.5oz / 70.87 grams) minced -green onions (including -tops) 1 lb (453.6 grams) medium-sized -shrimp; shelled and -deveined salt -------------------------------COOKING SAUCE------------------------------- 3 tb Dry Sherry or -regular-strength chicken -broth 2 tb Distilled white vinegar 1 1/2 tb Soy sauce 1 ts Cornstarch; (corn flour or -potato flour) 1/2 ts Sugar ARIZONA NEWSLINK ONLINE WEBSITE: http://www.aznewslink.com The Recipes File Newsletter is produced by Arizona Newslink Online, newsdesk@aznewslink.com Prepare cooking sauce and set aside. Cut cucumbers in half lengthwise; scrape out and discard seeds. Cut each cumcumber half crosswise into 1/4 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 3 minutes). 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, 1 1/2 tablespoons soy sauce, 1 teaspoon cornstarch (corn flour or potato flour), and 1/2 teaspoon sugar. Posted to recipelu-digest by GramWag |