Stir-fried cucumber
by Ken Hom
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This is a simple stir-fried cucumber dish inspired from my trips to western China. Once the ingredients are assembled, it is very quick to cook and the chilli oil and ginger contrast well with the cool, crisp cucumber. Once you get into the habit of cooking cucumbers, you will be delighted by their transformation into a greater tasting vegetable.
Ingredients
Metric
Imperial
- 750g of cucumber, roughly two whole cucumbers
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 1 tbsp of black bean garlic sauce
- 2 tsp Lee Kum Kee Chiu Chow Chilli Oil
- 1 tbsp of groundnut oil, or vegetable oil
- 1 tbsp of fresh ginger, finely chopped
- 2 tbsp of spring onions, finely sliced
- 1 tsp salt, for marinating
- 2 tsp salt, for cooking
- 1/2 tsp freshly ground black pepper
- 2 tsp sugar
- 120ml of water
- coriander, chopped
SAVE RECIPE
Method
1
Peel the cucumbers, slice them in half lengthways then use a teaspoon to remove the seeds. Cut the cucumbers into 2cm slices, then sprinkle them with the salt and mix well
2
Put the mixture into a colander and let it sit for 20 minutes to drain. This rids the cucumber of any excess liquid. When the cucumber slices have drained, rinse them in water and then blot them dry with kitchen paper
3
Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the ginger and spring onions and stir-fry for about 30 seconds
4
Add the cucumbers, black bean garlic sauce, chilli oil, salt, pepper and sugar and stir for another 30 seconds until they are well coated with the spices and flavourings
5
Add the water and continue to stir-fry over a high heat for 3–4 minutes until most of the water has evaporated and the cucumbers are cooked. At this point, add the sesame oil and garnish with coriander. Serve immediately
Beloved all over the world as the gentle, smiling face of Chinese cookery, Ken Hom has graced our screens for decades and helped demystify one of the world's oldest and most complex food cultures
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