1 lg. cucumber (about 8 oz.)
1 bunch radishes (about 8 oz.)
2 lg. ripe tomatoes
2 scallions
1 tbsp. vegetable oil or dark Oriental sesame oil
2 tsp. rice vinegar
2 tsp. soy sauce
1 tsp. granulated sugar
1/4 tsp. salt
Freshly ground pepper to taste

Peel cucumber, cut in half lengthwise and scrape out seeds with teaspoon. Cut in half lengthwise again. Then slice crosswise in 1/2 inch pieces. Thinly slice radishes. Cut tomatoes in half. Scoop out seeds and juice and dice the flesh, thinly slice the white and green parts of scallions. Heat oil in a large skillet over medium-high heat until hot but not smoking. Add cucumbers and radishes and stir-fry until hot, about 1 minute. Add rice vinegar, soy sauce, sugar and scallions, stir-fry about 30 second or until vegetables are glazed. Season with salt and pepper. Serve hot, makes 4 servings. Per serving: 72 calories.