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“Another slightly modified recipe from Thai Cooking & More, our family favourite cookbook which is great served over Chinese noodles. We like this recipe because it's so fast to prepare and cook up as well as tasting great.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut cucumber in half lengthwise; scrape out seeds (discard seeds). Slice crosswise into 1/4 inch width.
  2. In a small bowl, combine cornstarch with vinegar and soy sauce. Blend until smooth.
  3. Heat oil in a wok or large nonstick skillet over medium heat. Add shrimp, garlic and red pepper flakes; stir-fry 1 minute. Add mushrooms and bell pepper strips; stir-fry 2 minutes or until shrimp are pink and opaque.
  4. Stir vinegar mixture; add to wok. Cook and stir 30 seconds or until sauce boils and thickens. Add cucumber slices; stir-fry until heated through.
  5. Enjoy!

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