• 1 lb. cucumber, peeled, cut in half lengthwise, seeded and cut into pieces
• 2 Tbs. peanut or vegetable oil
• 2 shallots, minced
• 1 clove garlic, crushed
• 2 tsp. Asian sesame oil
• 1 lb. tomatoes, peeled, seeded and diced
• 2 Tbs. sugar

Place cucumber in a colander. Sprinkle with salt and set aside 10 minutes. Press out excess moisture from cucumbers. Pat dry with paper towels. Heat a wok or heavy nonstick skillet over high heat. When very hot, add vegetable oil, cucumber, shallots, garlic, salt to taste, and sesame oil. Stir fry about 3 minutes. Stir in tomatoes and sugar and cook about 1 minute, or until heated through.

Per serving: calories 158, fat 9.7g, 52% calories from fat, cholesterol 0mg, protein 2.3g, carbohydrates 17.7g, fiber 2.1g, sugar 12.1g, sodium 16mg, diet points 4.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.8, Sugar: 0.4, Very lean meat protein: 0.0

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