 Braised Cucumber with Carrots
1/2 cucumber, cut whatever way you wish
1/2 carrot, cut similar to the cucumber
1/2 chicken stock cube + 1/4 cup water
shrimp (or chicken, whatever you have leftover basically!)
some slices of shallots, garlic and ginger (amount is up to you...)
ground black pepper and a sprinkle of sugar, to taste
how to:
Heat oil in wok and stir in the sliced shallots, ginger & garlic. LOW FIRE please so that they won't burn
add in the stock mixture and let simmer gently over medium heat for a few minutes. Add in the carrots and shrimp (if using chicken, add in with the stock), and cook for 3 minutes. Throw in the cucumber and check taste. If too salty, add a little bit water, but watch out as the cucumber will also release some liquid as it cooks. Season to taste, and serve.
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