Shrimp and Cucumber Stir-fry
Ingredients
1 cucumber2 Tbsp. canola or vegetable oil
1 Tbsp. garlic, minced
1 Tbsp. ginger, minced
½ cup snow peas
1 Tbsp. toasted sesame seeds
½ tsp. crushed red pepper flakes
1 lb. shrimp, peeled and deveined
1 Tbsp. soy sauce
1 tsp. sesame oil
1 tsp. sugar
1 tsp. rice vinegar
Thinly sliced green onions, for garnish (optional)
Preparation
• Peel the cucumber. Slice in half lengthwise, then use a spoon to scrape out the seeds. Slice into 1/8-inch half-moons. Set aside.
• In a large skillet, heat the oil over high heat. Saute the garlic and ginger for 1 minute, until fragrant.
• Stir in the cucumber, snow peas, sesame seeds and red pepper flakes. Add the shrimp and saute for 3 minutes.
• In a small bowl, mix together the soy sauce, sesame oil, sugar and rice vinegar until the sugar is dissolved. Add sauce to skillet, stirring to combine.
• Cover and remove from heat. Let sit for 5 minutes. If desired, garnish with green onions.
