1/2 Photos of Pan-Fried Cucumber
This is an extraordinary way of cooking cucumber, revealing an unexpected side to the vegetable. Although cooked in a wok, the cucumber pieces are colored by laying them more-or-less flat against the surface of the wok, a method known in Chinese as jian (pan-fry) rather than chao (stir-fry). From the Revolutionary Chinese Cookbook.
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- 1Cut the cucumber in half lengthwise and then, with the knife at an angle, cut each half into slanted, almost semicircular slices about 1/4 inch thick.
- 2Heat the wok over a high flame until smoke rises, then add the oil and swirl around; add the cucumber and fry for a few minutes until the slices are tinged a little golden. Spread the slices out so they cover as much as possible of the bottom of the wok, turning from time to time.
- 3Add the chili and garlic to the wok and stir-fry until fragrant, adding the soy sauce as you go; splash the vinegar around the side of the wok and mix well. Add the herbs and stir a few times; then, off the heat, stir in the sesame oil and serve.
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Nutritional Facts for Pan-Fried Cucumber
Serving Size: 1 (202 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 237.3
- Calories from Fat 205
- Total Fat 22.7 g
- Saturated Fat 3.8 g
- Cholesterol 0.0 mg
- Sodium 258.1 mg
- Total Carbohydrate 8.6 g
- Dietary Fiber 1.1 g
- Sugars 3.8 g
- Protein 2.0 g
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