Pickled Cucumber and Shrimp Stir Fry
Pickled Cucumber and Shrimp Stir Fry - a light, tender crisp, and refreshingly piquant side dish perfect with a bowl of steamed rice.
Servings:
Calories: 166kcal
Ingredients
- 2 cucumbers
- ¼ cup rice vinegar (60ml)
- ½ tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
- 1 small red onion (cubed)
- 1 red chili (seeded and cut into strips)
- 2 cloves garlic (minced)
- ½ lb shrimps (peeled and deveined) (225g)
- 2 tbsp soy sauce
- 1 tsp corn starch mixed with 2 tbsp water
Instructions
- Cut cucumbers into quarters lengthwise. Cut off the seeds. Then cut each strip diagonally into ¼ inch thick pieces.
- Place cucumber pieces in a bowl. Add rice vinegar, salt, and granulated sugar. Mix well and allow it to pickle for 30 minutes. Discard the pickling solution.
- Heat a large wok or fry pan. Add vegetable oil. When oil is hot, add red onion and chili strips. Stir fry for 2 minutes. Then add garlic and fry for another 30 seconds.
- Add shrimps, pickled cucumbers, and soy sauce. Stir fry until shrimps curl and turn pink, about 3 minutes.
- Add cornstarch mixture. When sauce thickens, turn off stove. Transfer to a dish.
- Serve immediately with steamed rice.
Nutrition
Calories: 166kcal
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