Gluten Free Shanghai Cucumbers with a twist
 

This is a PF Chang's recipe but with a personal twist. It so delicious. I just made a small batch and between me, my son and my mother we ate a batch! Very simple too!


[FONT=Arial][SIZE=5][COLOR=#221f20][FONT=Arial][SIZE=5][COLOR=#221f20][FONT=Arial][SIZE=5][COLOR=#221f20]Ingredients:
[/COLOR][/SIZE][/FONT][/COLOR][/SIZE][/FONT][/COLOR][/SIZE][/FONT][FONT=Arial][SIZE=5][COLOR=#221f20][FONT=Arial][SIZE=5][COLOR=#221f20][FONT=Arial][SIZE=5][COLOR=#221f20]12 oz. Peeled and Seeded Cucumbers, cut into 1" pieces
1.5 oz. Gluten Free or Regular Soy Sauce
1 tsp. White Vinegar
¼ tsp. Sesame Oil
1 tbsp. of crushed toasted sesame candy (the original recipe calls for just toasted sesame)

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[/COLOR][/FONT][/COLOR][/FONT][FONT=Arial][SIZE=5][COLOR=#221f20][FONT=Arial][SIZE=5][COLOR=#221f20][FONT=Arial][SIZE=5][COLOR=#221f20]Procedure:
[/COLOR][/SIZE][/FONT][/COLOR][/SIZE][/FONT][/COLOR][/SIZE][/FONT][FONT=Arial][SIZE=5][COLOR=#221f20][FONT=Arial][SIZE=5][COLOR=#221f20][FONT=Arial][SIZE=5][COLOR=#221f20]1. Mix together the sauce ingredients
2. Mix sauce together with the cucumbers
3. Sprinkle sesame seeds over the top

Damon
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Sounds like something my wife might make copied it may try it if we've got so many cucumbers right now (If she'll let me in the kitchen). :yes:

Thanks