- This dish has an unusual taste but is a great hit. The cucumbers five this dish a nice texture.
- 2-3 Large cucumbers, peeled seeded and cut into 1/2 inch peices
- 3 tbsp olive oil
- 2 tbsp minced fresh ginger
- 1 tsp garlic, minced
- 1/4 minced green onions
- 2 c shrimp or chicken
- Bragg's Liquid Aminos
- crushed red pepper flakes (optional)
Heat a wok or heavy skillet over high heat. When hot add 1 tablespoon of the oil. Add cucumbers and 1 tablespoon of the ginger and a couple splashes if soy sauce. Stirfry until cucumbers are tender-crisp, about 3 minutes. Place on a platter and keep warm. Add remaining 2 tablespoons of oil to wok or skillet. Add garlic, remaining ginger, onions and shrimp or chicken. Stirfry until all are cooked, abut 3 minutes. Add a coule of splashes of soy sauce during the last minute of cooking. Mix cucmber back into skillet to just warm them back up. Serve over hot brown or wild rice.