Recipe by FLKeysJen
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.
Top Review by ho d.
I use less oil and just salt and a cup of water for healthier purpose instead, but it is still refreshing! Just one question, where is the cucumber, or any other products, packaging from?
- 1 cucumber
- 1 fresh red chile, seeded and finely chopped
- 2 teaspoons garlic, minced
- 1 1⁄2 teaspoons light soy sauce
- 1 teaspoon rice vinegar
- chopped fresh sweet basil leaves (or purple perilla leaves)
- 1 teaspoon sesame oil
- 3 tablespoons peanut oil (for cooking)
Directions See How It's Made
- Cut 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.
- Heat 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.
- Add 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.