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Tangy Marinated Cucumbers
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
1 x ca. 450 gCucumbers; unwaxed (about 2 medium)
Clove (large) garlic; peeled
 Water or broth
(up to)
Dried chili peppers
1 Esslöffelsoy sauce
2 Esslöffelsugar
1/2 Teelöffelsalt
Piece (2 x 1/2-in. square) ginger root; pared
Fresh red or green chili pepper; seeded and deveined
1/2 Teelöffel(or less) sesame oil (optional)
2 Esslöffelwhite vinegar distilled
die Zubereitung:

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. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.

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