James wrote:
> Other than cucumber sandwich and pickle how else can I use up a lot of
> cucumber without too much work?

This is about the only cucumber recipe I ever think to cook.

Hot and Sour Cucumber (about 4 servings)

2 slender, firm, unwaxed cukes (about 1 lb)
3 Tbsps oil
1 large clove of garlic, quartered
4 dried red chili peppers (little Asian ones)
1 Tbsp soy sauce (I probably started making this with Kikkoman)
2 Tbsps sugar
1/2 tsp salt
3 Tbsps white vinegar

Wash and dry the cucumber. Trim ends off, cut in half, and scrape
out seeds. Cut into relatively thick julienne strips.

Heat pan over high heat. Add oil and reduce heat to low. Add
garlic and chilis and stir-fry until the garlic's light brown and
the chilis have darkened.

Turn heat back up to high. Add the cucumber strips and stir-fry
about half a minute or until the cucumber skin turns bright green.
Add soy sauce, sugar, and salt and stir for about 5 seconds.
Pour into a biwl. Cool and then chill, stirring occasionally.

Using a slotted spoon, transfer the cucumber to another dish,
without the remaining ingredients. Add vinegar, toss to mix well,
and chill for about 1 more hour, stirring occasionally. Serve.

Oh, there's also sunomono....
--
Jean B.