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.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Cut cucumbers into quarters lengthwise. Cut off the seeds. Then cut each strip diagonally into ¼ inch thick pieces.
- 2
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.
- 3
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.
- 4
Add shrimps, pickled cucumbers, and soy sauce. Stir fry until shrimps curl and turn pink, about 3 minutes.
- 5
Add cornstarch mixture. When sauce thickens, turn off stove. Transfer to a dish.
- 6
Serve immediately with steamed rice.