Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
This simple stir-fried cucumber recipe by Ken Hom makes a great side dish as part of a Chinese feast. The fiery chilli oil is tempered by the cooling cucumber making it a beautifully balanced dish.
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