STIR-FRIED CUCUMBERS AND RADISHES

Yield: Makes 6 side-dish servings
Source: "The All New Good Housekeeping Cookbook"
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=37
Notes: With just one taste of this unusual stir-fry, you'll be
hooked. Chinese hoisin sauce is an easy way to add lots of
flavor and is readily found in supermarkets.

INGREDIENTS

- 1 large English (seedless) cucumber, thinly sliced
- 1-1/4 teaspoons salt
- 1 tablespoon vegetable oil
- 4 large radishes, each trimmed, cut in half, and thinly sliced
- 2 bunches watercress (4 ounces each), tough stems trimmed
- 1 tablespoon hoisin sauce
- 1/8 teaspoon ground red pepper (cayenne)

DIRECTIONS

In colander over bowl, toss cucumber and 1 teaspoon salt;
let stand 20 minutes at room temperature. Discard liquid
in bowl. Pat cucumber dry with paper towels.

In 12-inch skillet, heat oil over medium heat. Add
cucumbers and radishes and cook, stirring frequently
(stir-frying), until tender, about 4 minutes. Add
watercress, hoisin sauce, remaining 1/4 teaspoon salt,
and ground red pepper and stir-fry until watercress
has wilted, about 2 minutes. Serve hot.

Nutritional Information Per Serving (1/6 of recipe):
Calories: About 44, Protein: 2 g, Carbohydrate: 4 g,
Fat: 2 g, Cholesterol: 0 mg, Sodium: 466 mg

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