Hot & Sour Cucumbers

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"This is our of a Food and Wine magazine dated May 2015. It's a Northern Chinese dish."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (177.9 g)
  • Calories 194.5
  • Total Fat - 7.4 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 16.9 mg
  • Total Carbohydrate - 29.5 g
  • Dietary Fiber - 2.9 g
  • Sugars - 5.5 g
  • Protein - 5.5 g
  • Calcium - 133 mg
  • Iron - 1.4 mg
  • Vitamin C - 33.1 mg
  • Thiamin - 0.2 mg

Step 1

In a large nonstick skillet, heat the sesame oil. Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, 30 seconds.

Step 2

Add the mushrooms and jalapeno and cook, stirring, until the mushrooms start to soften about 2 minutes. Stir in the vinegar, sugar, cucumber slices and 2 tablespoons of water and stir to coat in the sauce,

Step 3

Cover and cook over moderate heat, stirring occasionally, until the cucumbers are tender and the sauce is thickened. 5 to 7 minutes.

Step 4

Stir in the lemon juice and season with salt.

Step 5

Serve warm.

Tips & Variations


No special items needed.

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