Hot & Sour Cucumbers
Recipe: #24652
August 09, 2016
Categories: Side Dishes, Snacks, Cucumber, Garlic, Mushrooms, Chinese, Gluten-Free Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, more
"This is our of a Food and Wine magazine dated May 2015. It's a Northern Chinese dish."
Ingredients
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 by Step Method
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
No special items needed.