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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 Want more recipes? Visit our archive at http://tgcmagazine.com/recipes |
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