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Ingredients:
1 small fresh cucumber, about
7 oz (200 g) 3 1/2 oz (100 g) carrots
1 sheet fenpi (mung bean flour skin)
1/4 tsp salt, or to taste
5 tsp soy sauce
4 1/2 tsp sugar
2 tsp vinegar
1 1/2 tbsp (25 g) fresh
ginger, shredded
1 tbsp sesame oil
1/4 tsp MSG (optional)
Directions:
1.
Seed the cucumber. Cut into 1 1/2 inch (4 cm)
shreds. Peel the carrot and shred. Dip the fenpi in
boiling water and shred.
2. Mix the cucumbers and carrots with the salt and
let marinate. Squeeze out the excess water and place
on a serving dish. Add the fenpi, soy sauce, sugar,
MSG, vinegar, and
ginger, and blend well. Sprinkle
with the sesame oil, and serve.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
