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Cold Shredded Cucumber with Green Bean SproutIngredients240 g (9 oz) green bean sprout
160 g (6 oz) cucumber
2 tbsp shredded carrot
Seasonings:
2 tbsp light soy sauce
1/2 tsp sugar
1 tbsp sesame oilPreparation
- Peel cucumber and make pattern on surface. Remove seeds. Rinse and wipe dry. Shred. Marinate with 1/2 tsp fine salt until tender. Squeeze away excessive water.
- Rinse green bean sprouts and then blanch in water with pinch of salt and oil. Take out and drain.
- In bowl blend green bean sprouts, shredded cucumber, carrot and seasonings. Stir. Pour on plate and serve.
ConclusionThis is a vegetarian dish
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