Bean – shoot and Cucumber Salas

Author by : Ndesigns

A spicy, healthy salad that can be served on its own or can be used as a bed for chicken, fish or shellfish. Serves 4.

1 long continental cucumber

1 tablespoon sugar

1 tablespoon white vinegar

1 teaspoon salt

250 g (8 oz) bean – shoots

2 tablespoons sesame seeds

1 small chilli, finely chopped and seeds discarded

1 tablespoon soy sauce

1 clove garlic, crushed

2 teaspoons ginger, grated

2 teaspoons brown sugar

1 tablespoon oil

Method

Peel the cucumber, cut lengthwise and remove the seeds. Cut the cucumber into very thin slices and put into a bowl with the sugar, vinegar and salt. Leave to marinate for an hour and then squeeze out as much liquid as possible. Discard this.

Put the bean – shoots into a bowl and pour boiling water over the top. Drain immediately into a sieve, leaving for a few minutes.

Toast the sesame seeds in a dry frying pan and then transfer to a bowl. Add the chilli, soy, garlic, ginger, brown sugar and oil. Stir and mix into the cucumber, bean – shoots and sesame seeds in advance but only combine them at the minute.