Ingredients
- 2 tablespoon sesame oil (toasted)
- 2 garlic, cloves (thinly sliced)
- 1 teaspoon fresh gingerroot, minced
- 4 ounces shiitake mushrooms (stemmed and thinly sliced)
- 1 jalapeno pepper, minced
- 2 tablespoon rice vinegar (unseasoned)
- 1 tablespoon light brown sugar
- 1 cucumber, sliced (sliced 1/2 inch thick on the diagonal)
- 1 1/2 teaspoons fresh lemon juice
- Salt
How to Make
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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.
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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,
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Step 3: Cover and cook over moderate heat, stirring occasionally, until the cucumbers are tender and the sauce is thickened. 5 to 7 minutes.
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Step 4: Stir in the lemon juice and season with salt.
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Step 5: Serve warm.
We hope you enjoy this recipe!
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