Crunchy Stir Fried Cucumber Chinese Style

The cucumber absorbs all the flavours, you can't resist. Prepare in the morning and keep in the fridge for a delicious vegetable side dish with dinner. It goes wonderfully well with curry (*^^*).

Recipe By: himawari (https://cookbuzz.com/kitchen/366)
Serves 8 Cook: 15 min

Ingredients

Cucumber (large) 1
Carrot (medium) 1
Sugar 3 tbsp
Rice vinegar 40ml
Soy sauce 40ml
Sesame oil 1 tbsp

Method

1
Here are the ingredients.
2
Wash the cucumber and cut into 4 lengthways. Cut off and discard the central seeded core. If it's too watery, sprinkle with salt to remove some of the moisture.
3
If you have chopsticks, lay them alongside the cucumber and score diagonally along the cucumber many times (the base will stay intact). Then cut the cucumber into 1cm chunks.
4
Wash the carrot and cut into fine strips.
5
Put the sesame oil in a frying pan and fry the cucumber and carrots on medium heat for 1 minute.
6
Mix all the sauce ingredients together and pour over Step 5 and fry for 30 seconds before transferring to a serving dish.

Tips & Note

The carrot gives colour to this dish but you can choose any other salad vegetable you like. The cucumber needs to absorb the flavours so you should keep aside and not eat immediately.

Crunchy Stir Fried Cucumber Chinese Style

The cucumber absorbs all the flavours, you can't resist. Prepare in the morning and keep in the fridge for a delicious vegetable side dish with dinner. It goes wonderfully well with curry (*^^*).

Recipe By: himawari (https://cookbuzz.com/kitchen/366)

Serves 8

Cook: 15 min

Ingredients

Cucumber (large) 1
Carrot (medium) 1
Sugar 3 tbsp
Rice vinegar 40ml
Soy sauce 40ml
Sesame oil 1 tbsp

Crunchy Stir Fried Cucumber Chinese Style

Recipe ID :2065 Posted on 26 SEP 2016

Serves 8

Cook 15min
views 2,814
printed 1

saved 2

The cucumber absorbs all the flavours, you can't resist. Prepare in the morning and keep in the fridge for a delicious vegetable side dish with dinner. It goes wonderfully well with curry (*^^*).

Share

Ingredients

Method

Cook
15min
1
Here are the ingredients.
2
Wash the cucumber and cut into 4 lengthways. Cut off and discard the central seeded core. If it's too watery, sprinkle with salt to remove some of the moisture.
3
If you have chopsticks, lay them alongside the cucumber and score diagonally along the cucumber many times (the base will stay intact). Then cut the cucumber into 1cm chunks.
4
Wash the carrot and cut into fine strips.
5
Put the sesame oil in a frying pan and fry the cucumber and carrots on medium heat for 1 minute.
6
Mix all the sauce ingredients together and pour over Step 5 and fry for 30 seconds before transferring to a serving dish.

Tips & Note

The carrot gives colour to this dish but you can choose any other salad vegetable you like. The cucumber needs to absorb the flavours so you should keep aside and not eat immediately.

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