STIR FRIED CUCUMBER WITH PEANUT SAUCE
Here's my Thai stir fried cucumber covered in a creamy homemade peanut sauce... Delicious!
Provided by June d'Arville
Categories Side Dish
Time 40m
Number Of Ingredients 12
Steps:
- Rinse the cucumber and slice it in half. Then chop both halves up into bite-size bits. Pour the vegetable oil in a large non-stick pan or wok and place it over high heat. Once the oil is hot, add the cucumber. Quickly stir fry the cucumber for 2 minutes. Then take the pan off the heat and add the lime juice, the fish sauce and a pinch of sugar and garlic powder.
- Stir well. Then add the red chili and the freshly chopped cilantro and mint.
- Stir the cucumber well again. Then pour the cucumber in a large bowl and let it chill and marinate in the fridge for 10 minutes. Stir regularly. Right before serving, add the peanut butter and chicken stock or coconut milk to a wok or non-stick pan and place it over medium heat.
- Stir well until the peanut butter falls apart. Then add the coconut milk and stir the sauce until it is creamy and slightly runny.
- Transfer the cold marinated cucumber (without the remaining marinade) to a serving dish and drizzle with the warm peanut sauce. Garnish with extra cilantro and mint. Serve immediately.
Nutrition Facts : Calories 343 kcal, ServingSize 1 serving
ASIAN CUCUMBER AND PEANUT SALAD
A fresh cucumber salad with a real kick! My mom adds rice noodles making it a great lunch or dinner add-on. I prefer it as it is.
Provided by tammyn316
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool.
- Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 12.5 g, Fat 10.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 438.1 mg, Sugar 4.5 g
CUCUMBER SALAD WITH ROASTED PEANUTS AND CHILE
Easy to assemble but far from basic, this cucumber salad delivers a riot of flavors and textures with snappy cucumbers, velvety peanut sauce, crunchy cilantro-peanut topping and zingy chile oil. The details make all the difference: First, salting the cucumbers mutes the fruit's subtly bitter notes while heightening flavor. Next, the simple peanut sauce adds richness to the cool cucumbers. (Make a large batch and store it in the fridge to drizzle over vegetables, chicken and salads.) Finally, a flurry of finely chopped peanuts, cilantro and red-pepper flakes gets dusted over the salad in layers to disperse flavor.
Provided by Sue Li
Categories dinner, easy, quick, snack, weeknight, salads and dressings, vegetables, appetizer, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
- Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.
- In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.
- To serve, place half the cucumber salad on the plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumber salad and peanut mixture. Drizzle with chile oil, if using, and serve immediately.
CUCUMBER-PEANUT SAUCE
Use this cucumber-peanut dipping sauce with our Cucumber Summer Rolls, which are made of thinly sliced cucumbers wrapped around shrimp, rice vermicelli, and Thai basil leaves.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Place all ingredients in the bowl of a food processor fitted with the metal blade. Pulse until they are finely chopped but not pureed. Serve, or store in an airtight container in refrigerator up to 2 days.
ORIENTAL SPAGHETTI WITH CUCUMBER AND SPICY PEANUT SAUCE
Categories Blender Pasta Vegetarian Quick & Easy Peanut Cucumber Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a blender blend the peanut butter, the soy sauce, the lemon juice, the garlic, the red hot pepper flakes, the sugar, and 1/4 cup hot water until the sauce is smooth. In a kettle of boiling salted water boil the spaghetti until it is just tender, drain it in a colander, and rinse it briefly under cold water. Drain the spaghetti well, transfer it to a bowl, and toss it with the sauce, the cucumber, the scallion, and salt and pepper to taste. Serve the pasta at room temperature.
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