Prepare cooking sauce and set aside. Cut cucumbers in half lengthwise; scrape out and discard seeds. Cut each cumcumber half crosswise into 1/4 inch thick slices.
Place a wok or heavy pan over high heat. When wok is hot, add 1 tablespoon of the oil. When oil is hot, add cucumbers and 1 tablespoon of the ginger; stirfry until cucumbers are tender-crisp to the bite (about 3 minutes). Pour onto a platter and keep warm.
Pour remaining 2 tablespoons oil into wok. When oil is hot, add garlic, remaining 1 tablespoon ginger, onions, and shrimp; stirfry until shrimp is cooked through (about 3 minutes).
Stir cooking sauce, pour into wok, and stir until sauce boils and thickens. Season to taste with salt, then pour over cucumbers.
COOKING SAUCE: Stir together 3 tablespoons dry Sherry or regular -strength chicken broth, 2 tablespoons distilled white vinegar, 1 1/2 tablespoons soy sauce, 1 teaspoon cornstarch (corn flour or potato flour), and 1/2 teaspoon sugar.
From:SUNSET Stir-Fry (1994)
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