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Hot Shredded Cucumber And Lettuce Recipe
|Light soy sauce||2 Tablespoon|
|Medium dry sherry||1 Tablespoon|
|Light stock/Water||4 Tablespoon|
|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|
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
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.