Last night we made one of our favorite dinners-brown rice bowls: Brown rice, steamed spinach, mung bean threads, squash in sesame oil, seared tofu with teriyaki sauce, carrots, bean sprouts, fresh spearmint, cilantro, basil, ground peanuts. For condiments: curried peanut sauce, sriracha and hot and sweet sauce. Inexpensive and delicious.
Cucumbers in Hot and Sweet Sauce
2 cucumbers sliced and seeded
1 cup white vinegar
1/2-1tsp hot pepper flakes
1 cup sugar
1 pinch of salt
Combine sugar and vinegar in a small saucepan, slowly bring to a boil then add salt and pepper flakes (to your taste) . Simmer for five minutes. Remove from stove and let cool. Meanwhile slice the cucumbers the long way, use a teaspoon to slide down the center of each half and remove the seeds. Slice into thin half moons. Add to cool sauce. Let marinate at least a half hour before serving. This will keep up to a week in the refrigerator.
