Make 4 servings

- 1 English cucumber

- ¼ cup chicken broth

- 1/8 teaspoon sugar

- ¼ teaspoon salt

- 1/8 teaspoon ground white pepper

- 2 tablespoons minced garlic, divided

- 1 tablespoon corn or vegetable oil

1. With a vegetable peeler, partially remove cucumber skin, leaving strips of green. Cut in half lengthwise, then on the diagonal into scant ½-inch thick slices. Put into a shallow 9-inch heatproof bowl.

2. In a small saucepan bring broth to a boil over high heat. Cook about 2 minutes or until reduced to 2 tablespoons. Monitor carefully.

3. Fill wok or pan with water to come below steamer basket. Cover and bring to a boil. Sprinkle cucumber with sugar, salt and pepper. Stir in the broth and 1 tablespoon minced garlic. Set bowl in a flat bamboo steamer and place over boiling water. (Or form two wooden chopsticks into an "X" by cutting a groove midpoint on one of them so the other doesn't slide off. Place chopsticks inside a wok and add water to a level just below them. A clean tuna can with top and bottom removed can also be used.) Cover and steam about 7 minutes or until cucumber is just tender when pierced with a knife. Remove bowl from the steamer.

4. In a small skillet, heat oil over medium-high heat until very hot. Remove from heat and add remaining tablespoon garlic. Stir-fry off the heat for 1 minute, then place back on heat and stir-fry 30 seconds or until golden. Carefully drizzle hot garlic and oil over the cucumber and serve.

Data per serving:

Calories 46

Protein 0.81

Fat 3.56g

Carbohydrates 3.14g

Sodium 209mg

Saturated fat 0.44g

Monounsaturated fat 0.82g

Polyunsaturated fat 2.01g

Cholesterol 0mg

From "The Breath of a Wok" by Grace Young