Peel the cucumber. Slice in half lengthwise, then use a spoon to scrape out the seeds. Slice into 1/8-inch half-moons. Set aside.
In a large skillet, heat the oil over high heat. Saute the garlic and ginger for 1 minute, until fragrant.
Stir in the cucumber, snow peas, sesame seeds and red pepper flakes. Add the shrimp and saute for 3 minutes.
In a small bowl, mix together the soy sauce, sesame oil, sugar and rice vinegar until the sugar is dissolved. Add sauce to skillet, stirring to combine.
Cover and remove from heat. Let sit for 5 minutes. If desired, garnish with green onions.
1 cucumber
2 Tbsp. canola or vegetable oil
1 Tbsp. garlic, minced
1 Tbsp. ginger, minced
½ cup snow peas
1 Tbsp. toasted sesame seeds
½ tsp. crushed red pepper flakes
1 lb. shrimp, peeled and deveined
1 Tbsp. soy sauce
1 tsp. sesame oil
1 tsp. sugar
1 tsp. rice vinegar
Thinly sliced green onions, for garnish (optional)
2 Tbsp. canola or vegetable oil
1 Tbsp. garlic, minced
1 Tbsp. ginger, minced
½ cup snow peas
1 Tbsp. toasted sesame seeds
½ tsp. crushed red pepper flakes
1 lb. shrimp, peeled and deveined
1 Tbsp. soy sauce
1 tsp. sesame oil
1 tsp. sugar
1 tsp. rice vinegar
Thinly sliced green onions, for garnish (optional)
This article appears in September 2013.