When you have an abundance of cucumbers, don’t forget that they are also delicious when cooked. Simmered with dried shrimp, these cucumbers absorb the flavors just like a squash and turn tender and translucent. Just a tad of ground white or black pepper is needed as a spice. Or, omit the pepper and add a chile pepper if you like spicy foods. In under 30 minutes, you can have a great side dish for your family.

Cucumbers With Dried Shrimp

Ingredients:

• 1/4 cup dried shrimp, any size
• 1 pound (about 3) large cucumbers
• 1 tablespoon vegetable oil
• 1/4 teaspoon ground black or white pepper or 1 Hawaiian chile pepper, chopped
• Chopped green onions or cilantro as a garnish

Directions:

Soak dried shrimp in 1/2 cup boiling water for 30 minutes. Keep the water. Discard any remaining shells or veins. Keep shrimp whole or chop finely. Set aside shrimp and water from boiled shrimp.

Peel cucumbers and cut lengthwise. Remove seeds and cut into 3/8-inch slices.

Heat oil in a wok or cast-iron skillet on medium high.

Add shrimp and cook for 2 minutes. Add remaining boiled water, cucumber and pepper (or chile pepper), and cook on medium heat for 10-15 minutes until cucumbers are translucent. Add additional water if needed. Cook 2 minutes more. Garnish with chopped green onions or cilantro. Serve immediately or at room temperature.

Makes about 4-6 servings as a side dish.

Lynette Lo Tom is the author of cookbooks A Chinese Kitchen and Back in the Day. She wants to hear about your cooking shortcuts. Reach her at lynette@brightlightcookery. com or @brightlightcookery on Instagram.