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Hot Shredded Cucumber And Lettuce

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  Light soy sauce 2 Tablespoon
  Medium dry sherry 1 Tablespoon
  Light stock/Water 4 Tablespoon
  Cornflour 1 Teaspoon
  Sugar 1 Teaspoon
  Groundnut oil 3 Tablespoon
  Spring onion 4 , sliced diagonally
  Garlic 1 Clove (5 gm), crushed
  Chopped ginger root 1 Tablespoon (Fresh Ones)
  Cucumber 1⁄2 , thinly sliced and then shredded
  Chinese leaf 6 Ounce, thinly sliced (175 Grams)
  Cos lettuce/Web's lettuce 6 Ounce, thinly sliced (175 Grams)
  Chopped coriander leaves 2 Tablespoon
  Pepper To Taste

1. Blend together the soy sauce, sherry, stock or water, cornflour, sugar, and pepper. Set aside.
2. Heat the oil in a wok, add the spring onions, garlic, ginger and cucumber and stir-fry for 1 minute.
3. Add the Chinese leaf and lettuce and stir-fry for 1-2 minutes.
4. Pour in the blended sauce, stirring until thickened.
5. Transfer to a warmed serving dish, sprinkle with the coriander leaves and serve immediately.

Recipe Summary

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 583 Calories from Fat 409

% Daily Value*

Total Fat 47 g71.9%

Saturated Fat 7.9 g39.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2513.7 mg104.7%

Total Carbohydrates 35 g11.8%

Dietary Fiber 6.8 g27.3%

Sugars 10.3 g

Protein 10 g20.4%

Vitamin A 359.3% Vitamin C 116.8%

Calcium 19.6% Iron 26.4%

*Based on a 2000 Calorie diet

Hot Shredded Cucumber And Lettuce Recipe