CHINESE SAUSAGE, THAI STYLE
Provided by Robert Farrar Capon
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Peel the cucumber, cut it in half lengthwise, scrape out the seeds and cut the halves crosswise into 1/8-inch-thick slices. Cut the red onion lengthwise into slivers. In a large bowl, toss the cucumber and onion slices together with the coriander, basil, mint and scallions and reserve.
- Put sausage links in a skillet with 1/4 cup water and saute until the water has evaporated and the sausages are lightly browned. Do not let them become hard or dry. Remove sausages, cut diagonally into 1/8-inch-thick slices and keep warm.
- Remove skillet from stove and add fish sauce, lime juice, garlic and red pepper and mix together.
- Add sausages and fish sauce dressing to the bowl of greens and toss to mix well. Serve on warm plates with plain white rice in serving bowls.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 4 grams, Sodium 1789 milligrams, Sugar 4 grams, TransFat 0 grams
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