Recipes>Cucumber Recipes
Stir-Fried Cucumbers with Hot Spices
by Ken Hom from Complete Chinese Cookbook
Easy
Serves 4
A traditional dish from western China, this stir fried cucumber recipe is bursting with flavour. Garlic and chilli contrasts beautifully with the crisp cucumber.
Discover more delicious Lunch recipes
Quick, fresh ideas to power your afternoon
From the book
Complete Chinese Cookbook
Ken Hom
Complete Chinese Cookbook
Ken Hom’s all-encompassing guide to Chinese cuisine
250 inspiring recipes for authentic Chinese dishes
Easy-to-follow recipes from basic dishes to elaborate feasts
Buy From
Introduction
I am always surprised to see people eating cucumbers raw! We Chinese almost never eat them like this. If they are not pickled then they must be cooked. We prefer them when they are in season, young, tender and bursting with juice. This is a simple stir-fried cucumber dish from western China. Once the ingredients are assembled, it is very quick to cook. The chilli and garlic 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 true vegetable.
Tags
Ingredients
| 675g (1½lb) | cucumbers (about 1½) |
|---|---|
| salt and black pepper | |
| 1 tbsp | groundnut or vegetable oil |
| 1½ tbsp | finely chopped garlic |
| 2 tbsp | black beans, rinsed and coarsely chopped |
| 1 tbsp | finely chopped fresh ginger |
| 2 tbsp | finely chopped spring onions |
| 1 tbsp | chilli bean sauce |
| 2 tsp | sugar |
| 120ml (4fl oz) | water |
| 2 tsp | sesame oil |
Method
Peel the cucumbers, slice them in half lengthways and, using a teaspoon, remove the seeds. Then cut the cucumber halves into 2.5cm (1in) cubes. Sprinkle them with 2 teaspoons of salt and mix well, then put into a colander and leave for about 20 minutes to drain. This rids the cucumber of any excess liquid. When the cucumber cubes have drained, rinse them in water and blot them dry with kitchen paper.
Heat a wok or a large frying pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic, black beans, ginger and spring onions and stir-fry for about 30 seconds. Add the cucumbers, chilli bean sauce, sugar, 1 teaspoon of salt and ½ teaspoon of black pepper and stir for another 30 seconds, until they are well coated with the spices and flavourings, then 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 through. At this point, add the sesame oil and bring to the table immediately.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Ken Hom recipes
View all
Beijing (Peking) Dumplings – Guotie and Jiaozi
by Ken Hom from Complete Chinese Cookbook
Ching’s Longevity Noodles
by Ken Hom, Ching-He Huang from Exploring China
More Lunch Recipes
View all
Bored of Lunch’s Air Fryer Spicy Tuna Pitta
by Nathan Anthony from Bored of Lunch: Meal Planner
Jamie Oliver’s Spring Soup and Ricotta Toasts
More Chinese Recipes
View all
Lemon Chicken
by Emma Chung from Easy Chinese Food Anyone Can Make
Air Fryer Easy Cantonese Roast Pork
by Kwoklyn Wan from Chinese Made Easy
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
