August 09, 2016
Side Dishes, Snacks, Vegetables,
Cucumber, Garlic, Mushrooms, Chinese, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Summer, Weeknight Meals, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy more
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"This is our of a Food and Wine magazine dated May 2015. It's a Northern Chinese dish."
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.
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,
Cover and cook over moderate heat, stirring occasionally, until the cucumbers are tender and the sauce is thickened. 5 to 7 minutes.
Stir in the lemon juice and season with salt.
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