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.
This article is free for republishing
Source: http://www.articlealley.com/article_197991_26.html
Source: http://www.articlealley.com/article_197991_26.html

