Crescent Moon Cucumbers
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 139.9
- Total Fat: 14.8 g
- Cholesterol: 0.0 mg
- Sodium: 2,326.8 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.7 g
- Protein: 0.8 g
View full nutritional breakdown of Crescent Moon Cucumbers calories by ingredient
Introduction
This is a dish that I absolutely love and is considered a salad. Over the years I have devised sublte changes that vary the original recipe though this one is for us watching our mid section. If you like a bit of zest, then use a touch of chili oil or for extra fire, completely replace the sesame oil with the chili oil. You've been warned :p This is a dish that I absolutely love and is considered a salad. Over the years I have devised sublte changes that vary the original recipe though this one is for us watching our mid section. If you like a bit of zest, then use a touch of chili oil or for extra fire, completely replace the sesame oil with the chili oil. You've been warned :pNumber of Servings: 1
Ingredients
-
1/2 English Cucumber or other Cuke (the less Natural water in it the better)
1 Tbsp Sesame Oil
1 Tsp Cracked Sea Salt
1/4 Tsp Black Sesame Seeds: Whole, Toasted
Directions
1. Peel Cuke, Cut length-wise, and remove the seeds. Then Slice the Cuke at 1/8 to 1/4" thick slices short-ways so that you are making Crescent (little 'C's)
2. Toss prepared cuke slices with the sea salt and put in a colander to drain over a plate or in the sink for 60 minutes
3. Rinse the cuke well with cool water. Then line a clean kitchen towel or paper towels with a single layer of cuke slices and cover with the towel. Press the towel-sandwiched cukes with your palms so that you squish out the remaining water, careful to not overly crush the slices.
4. Heat sesame oil in a non stick pan or wok till just smoking. then add the pressed cukes and stir fry till they start to become glassy. (I like mine starting to turn golden brown).
5. Add the sesame seed to the wok, continue to stir fry. Remove from heat when the first seed makes a pop. Serve Hot.
Serving Size: Makes One 1/4 cup Serving
Number of Servings: 1
Recipe submitted by SparkPeople user OSHUNH.
2. Toss prepared cuke slices with the sea salt and put in a colander to drain over a plate or in the sink for 60 minutes
3. Rinse the cuke well with cool water. Then line a clean kitchen towel or paper towels with a single layer of cuke slices and cover with the towel. Press the towel-sandwiched cukes with your palms so that you squish out the remaining water, careful to not overly crush the slices.
4. Heat sesame oil in a non stick pan or wok till just smoking. then add the pressed cukes and stir fry till they start to become glassy. (I like mine starting to turn golden brown).
5. Add the sesame seed to the wok, continue to stir fry. Remove from heat when the first seed makes a pop. Serve Hot.
Serving Size: Makes One 1/4 cup Serving
Number of Servings: 1
Recipe submitted by SparkPeople user OSHUNH.