Shrimp And Cucumber Stir Fry

Makes 3 to 4 servings

2 large cucumbers, peeled
3 tablespoons canola oil
2 tablespoons minced fresh ginger
1 clove garlic, minced
1/4 cup minced green onions (including tops)
1 pound medium-sized shrimp, shelled and deveined
salt
Cooking Sauce:
3 tablespoons dry sherry or regular strength chicken broth
2 tablespoons white vinegar
1 1/2 tablespoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon sugar

  1. Combine all cooking sauce ingredients and set aside.
  2. Cut cucumbers in half lengthwise, scrape out and discard seeds. Cut each cucumber in half crosswise into 1/4 inch thick slices.
  3. Place a wok or heavy pan over high heat. When wok is hot, add 1
  4. tablespoon of the oil. When oil is hot, add cucumbers and 1 tablespoon of the ginger; stir-fry until cucumbers are tender-crisp to the bite (about 2 minutes).
  5. Pour onto a platter and keep warm.
  6. Pour remaining 2 tablespoons oil into wok. When oil is hot, add garlic, remaining 1 tablespoon ginger, onions and shrimp; stir-fry until shrimp is cooked through (about 3 minutes).
  7. Stir cooking sauce, pour into wok, and stir until sauce boils and
  8. thickens. Season to taste with salt, then pour over cucumbers.

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