Stir Fried Cucumbers Recipes

FRIED CUCUMBERS

Steps:

• Heat the vegetable oil in a large heavy skillet over medium high heat. Line a plate with a paper towel; set aside.
• Roll the cucumber slices in the cornmeal. Fry the slices in the hot oil, a few at a time, until golden brown, about 2 minutes per side. Transfer the cucumbers to the prepared plate; sprinkle with salt to serve.

STIR-FRIED CUCUMBERS

Steps:

• Peel the cucumbers, cut them in half lengthways and remove the seeds using a teaspoon.
• Cut the cucumber in 1 inch cubes, put them in a colander, sprinkle with the salt, mix and let them stand for about 20 minutes to drain excess liquid.
• Then rinse them in water and dry them with kitchen paper.
• Heat a wok, then add the oil, when the oil is hot adding the bean sauce, garlic and black beans, stir-fry for 30 seconds.
• Now add the cucumbers, fry them until coated with the spices, add the water and go on stir-frying for several minutes on a high heat until most of the water has evaporated.
• Add the sesame oil, mix and serve.

CUCUMBER STIR FRY

Steps:

• Place a wok or heavy pan over high heat.
• When wok is hot, add 1 tablespoon of the oil.
• When oil is hot, add cucumbers and 1 tablespoon of the ginger and a couple of splashes of soy sauce.
• Stirfry until cucumbers are tender-crisp to the bite (about 3 minutes).
• Pour onto a platter and keep warm.
• Pour remaining 2 tablespoons oil into wok.
• When oil is hot, add garlic, remaining 1 tablespoon ginger, onions, and shrimp/chicken/pork; Stirfry until all are cooked through (about 3 minutes).
• Add a couple of slashes of soy sauce during the last minute of cooking.
• Serve over hot rice.

STIR-FRIED CUCUMBER WITH TOFU

Steps:

• Place cucumbers in a bowl, add 1 teaspoon salt, and gently massage the pieces. (This helps to release some of the water.) Let stand for 10 to 15 minutes until the cucumbers are slightly wet and pliable to the touch.
• Prepare the sauce: In a small bowl, whisk together all the ingredients with 1 tablespoon water.
• Prepare the stir-fry: Heat a wok or a large skillet over high. When smoking hot, add 2 tablespoons vegetable oil. Add the tofu, season generously with salt and pepper, and stir-fry for 3 to 4 minutes until the tofu is partly golden. Transfer to a bowl and set aside. Wipe the wok or skillet clean, and keep off the heat until the cucumbers are ready.
• Drain the cucumbers and rinse under cold running water. Drain well, then pat dry with a clean kitchen towel.
• Heat the wok or skillet back over high heat. When hot, add the remaining 1 tablespoon vegetable oil. Add the garlic and allow to sizzle for just 10 seconds, then toss in the cucumbers, stir-frying for 2 minutes. Return the tofu to the wok and toss well.
• Add the sauce and cook, stirring, for 30 seconds to 1 minute, until the cucumbers look glossy. Taste and season well with salt and white pepper. Top with scallions and sesame seeds, and serve with rice, if using.

PAN-FRIED CUCUMBER

Steps:

• 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.