Ingredients Jump to Instructions ↓

  1. 3 small (6 1/2-inch-long) cucumbers , ends trimmed off 4 green onions , roots trimmed off 1 pound(s) (about 24) large shrimp 3/4 cup(s) reduced-sodium chicken broth 1 tablespoon(s) cornstarch 2 tablespoon(s) dry sherry 1 tablespoon(s) reduced-sodium soy sauce 1 teaspoon(s) sugar 1 teaspoon(s) Oriental sesame oil 2 tablespoon(s) vegetable oil 2 teaspoon(s) finely chopped peeled fresh gingerroot 1 clove(s) garlic , finely chopped Hot, cooked rice

Instructions Jump to Ingredients ↑

  1. To roll-cut cucumbers, with sharp knife, cut off a 1/2-inch-thick diagonal slice from trimmed end of one cucumber. Roll the cucumber a quarter turn toward you, then cut off another 1/2-inch-thick diagonal slice. Continue rolling and slicing until you reach the end. Repeat to roll-cut remaining cucumbers. Cut green onions into 1-inch lengths. Set vegetables aside. Shell and devein shrimp, leaving last tail segment attached, if desired. Rinse shrimp and pat dry. Set aside. In small bowl, combine broth, cornstarch, dry sherry, soy sauce, sugar, and sesame oil; set aside. Heat wok or large skillet over high heat until hot. Add vegetable oil, gingerroot, and garlic; stir-fry 30 seconds. Add shrimp; stir-fry 2 to 3 minutes. Remove shrimp mixture from wok to bowl and set aside. Reheat wok over medium-high heat. Add cucumbers and green onions. Stir-fry 1 minute. Restir chicken-broth mixture and add to cucumbers and onions; heat to boiling and cook until thickened. Return shrimp mixture to wok and cook until heated through. Transfer shrimp and vegetables to serving dish. Serve with hot, cooked rice, if desired.


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