Serves: 4
Total Calories: 85

4 bean curd, cakes
1/4 cup dried shrimp
1 cucumber
1 tablespoon vinegar
2 tablespoons peanut oil
few drops sesame oil
1/2 teaspoon salt

1. Press bean curd (see HOW-TO, _Bean Curd: To press) and sliver. Soak dried shrimp.

2. Peel cucumber and cut in half lengthwise. Scoop out and discard seeds, then sliver. Place in bowl with bean curd and shrimp.

3. Combine vinegar, peanut oil, sesame oil and salt and pour over slivered ingredients. Refrigerate, covered, 30 minutes.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 4
Total Calories: 85
Calories from Fat: 61

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Appetizers and Cold Dishes
Asparagus Salad
Basic Cold Bean Curd
Bean Sprout Salad
Braised Bamboo Shoots
Braised Mushrooms
Celery And Carrot Salad
Chinese Pickles
Chinese Sausages
Cold Chicken And Cucumber
Cold Chicken Sesame
Cold Sherry Chicken
Cold Shrimp And Cauliflower
Crabmeat And Cucumbers
Dried Jellyfish And Turnips
Eggplant Salad
Marinated Abalone
Marinated Mushrooms I
Marinated Mushrooms II
Oyster Sauce Mushrooms
Pickled Cabbage
Pickled Celery
Pickled Chinese Cabbage
Pickled Chinese Lettuce
Pickled Mustard Cabbage
Pickled Turnips
Preserved Eggs
Preserved Eggs with Ham and Vegetables
Pseudo Smoked Fish
Red-Simmered Chicken Wings
Sesame Ham Sticks
Shredded Cucumbers
Shrimp Toast
Slivered Bean Curd And Shrimp
Smashed Cucumbers
Smashed Radishes
Smoked Fish
Spinach Salad With Shrimp
Stir-Fried Mixed Vegetables
Stuffed Mushrooms -Braised
Stuffed Mushrooms -Simmered
Stuffed Mushrooms -Steamed
Stuffed Mushrooms -Steamed and Poached
Stuffed Mushrooms Mixture: Chicken and Shrimp
Stuffed Mushrooms Mixture: Fish
Stuffed Mushrooms Mixture: Ham
Stuffed Mushrooms Mixture: Pork
Stuffed Mushrooms Mixture: Pork and Crabmeat
Stuffed Mushrooms Mixture: Pork and Shrimp
Stuffed Mushrooms Mixture: Shrimp
Stuffed Mushrooms Mixture: Water Chestnuts
Sweet-and-Pungent Lettuce Rolls
Sweet-and-Pungent Lotus Root
White-Cut Chicken