STIR-FRIED CUCUMBER WITH TOFU
This vegan take on the cucumber and pork stir-fry offers the perfect level of acid to balance out the spice. Cooked quickly over high heat, cucumbers become juicy, with a lovely silky texture that is still crisp to the bite. Salting the cucumbers before stir-frying is essential, as it draws out moisture and allows for more of the garlicky umami flavors of the sauce to be soaked up. The tofu delivers heartiness, while the hint of Sichuan chile flakes takes this dish to another level.
Provided by Hetty McKinnon
Categories weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
CUCUMBER STIR FRY
Make and share this Cucumber Stir Fry recipe from Food.com.
Provided by Aroostook
Categories Chicken
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
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.
PORK AND CUCUMBER STIR-FRY
Steps:
- Using a sharp knife, cut the pork into thin slices. Whisk 2 tablespoons of the soy sauce, the cornstarch, salt and white pepper together in a medium bowl. Add the pork and mix well.
- Cut the cucumbers crosswise in three pieces. Using the flat side of a large, heavy knife, lightly crush the cucumber pieces, then tear them into chunks; discard any loose seeds.
- Heat the canola oil in a very large cast-iron skillet or wok over high heat until nearly smoking. Add the pork and spread it in an even layer. Cook, undisturbed, until well browned on the bottom, about 3 minutes. Add the ginger and garlic and stir-fry until very fragrant and the pork is nearly cooked through, about 3 minutes. Add the cucumbers and stir-fry until the cucumbers are hot, about 3 minutes longer. Stir in the scallions and the remaining 1 tablespoon of soy sauce; season with salt and white pepper to taste. Serve right away with rice and sambal oelek.
SPICY STIR-FRIED JAPANESE EGGPLANT AND CUCUMBER
This light side dish is inspired by a more substantial pork, cucumber and garlic dish in Grace Young's "Stir-Frying to the Sky's Edge." I'd never thought about stir-frying cucumber until I saw this recipe. It's a great idea: the crunchy, watery cucumber contrasts beautifully with the soft eggplant. Make sure to slice the eggplant thinly, or it won't cook through. This stir-fry cold is also good served cold.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four as a side dish
Number Of Ingredients 12
Steps:
- Trim off the calyx end of the eggplants. Cut in half lengthwise, then slice thin (about 1/4 inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel.
- Meanwhile, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into 1/4-inch thick slices.
- Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 806 milligrams, Sugar 8 grams, TransFat 0 grams
STIR-FRIED CUCUMBERS
An inexpensive Chinese side dish. It is very quick to cook. I make this often, and sometimes add a chopped onion together with the cucumbers. The black beans I buy in an Asian supermarket, they are soya beans and salted. The recipe is from a Ken Hom cookbook
Provided by PetsRus
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
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.
More about "stir fried cucumbers recipes"
STIR-FRIED CUCUMBERS (오이나물 OYI NAMUL) - KIMCHIMARI
From kimchimari.com
4.7/5 (10)Total Time 5 minsCategory Side DishCalories 148 per serving
- Cut the cucumbers into 1/8 inch thick slices. I usually don’t emphasize the thickness but it’s kind of important here because how well the cucumbers pickle will depend on the correct thickness. Too thin, and it will actually rip apart when you squeeze it later. Too thick, and it will take a long time to pickle. And try to cut with even thickness throughout so they all pickle evenly.
- Put the sliced cucumbers in a bowl. Sprinkle the sea salt and toss the cucumbers to make sure the salt is evenly distributed. Let it sit for 5-7 minutes until the cucumbers are easily bendable without breaking.
- You can reheat the leftover already cooked, seasoned ground beef in a pan on medium heat. If you don’t have any leftovers, just season some ground beef (use my recipe above) and stir fry it in a pan on medium high heat until the beef is all cooked.
- If you like mushrooms, you can also add some sliced mushrooms to the ground beef. When the beef is nice and hot, turn the heat off and let it wait until you get the cucumber ready.
STIR-FRIED CUCUMBERS (OI BOKKEUM) - KOREAN BAPSANG
From koreanbapsang.com
3.8/5 (92)Servings 4Cuisine KoreanCategory Side Dish
- Cut the cucumbers in half lengthwise, and then thinly slice crosswise slightly diagonally. If the cucumbers are thin, you can simply cut into thin rounds.
- Toss the cucumber slices with one and a half teaspoons of salt to coat evenly. Let sit for about 10 minutes.
- Tightly squeeze out the water content from the salted cucumber slices. Don’t worry about bruising them. They will recover when stir-fried.
- Heat a pan over high heat. Add 1/2 tablespoon of cooking oil. Quickly stir in the garlic. Add the cucumbers. Stir-fry for a minute until the cucumbers are slightly cooked. Do not overcook. Turn off the heat. Toss well with the scallion, sesame oil, and sesame seeds.
STIR-FRIED CUCUMBER WITH EGG - DELIGHTFUL PLATE
From delightfulplate.com
4.8/5 (6)Total Time 30 minsCategory Appetizers And Side Dishes, Main DishCalories 124 per serving
- Peel cucumbers (either peel off all the skins or leave some skins to create alternating stripes). Slice in half lengthwise and scoop out all the seeds, then cut the cucumbers into thin slices on a bias.
- After 20 minutes, rinse the cucumber slices under running water, drain and spread them on some paper towels to absorb excess water.
STIR-FRIED CUCUMBERS WITH SPICY GROUND PORK RECIPE
From seriouseats.com
4.5/5 (2)Total Time 1 hrCategory Entree, Mains, SidesCalories 356 per serving
STIR-FRIED CUCUMBER RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Category SideTotal Time 10 minsEstimated Reading Time 2 mins
CUCUMBER CHICKEN - CUCUMBER STIR FRY RECIPE | GOOD …
From goodlifeeats.com
STIR-FRIED CUCUMBERS WITH BEAN THREADS AND WOOD EARS
From thewoksoflife.com
HOW TO STIR-FRY CUCUMBER - THE HAKKA COOKBOOK
From thehakkacookbook.com
STIR-FRIED CUCUMBER WITH CHINESE FIVE SPICE - THE …
From thepeskyvegan.com
STIR-FRIED CUCUMBER - RECIPE PETITCHEF
From en.petitchef.com
CARAMELIZED PORK AND CUCUMBER STIR-FRY RECIPE | BON …
From bonappetit.com
CHINESE STIR FRY CUCUMBER - | A DAILY FOOD
From adailyfood.com
THE CHINESE STIR-FRIED STONE TREND IS ESSENTIALLY SUCKING ON
From mashed.com
NIGEL SLATER’S RECIPES FOR FRIED NEW POTATOES AND ROCKET …
From theguardian.com
WORLD'S HARDEST DISH? STIR-FRIED STONES ARE CHINA'S LATEST STREET …
From cnn.com
6 STIR-FRY RECIPES TO HAVE IN YOUR BACK POCKET - THE WASHINGTON POST
From washingtonpost.com
STIR-FRIED CUCUMBER AND PORK WITH GOLDEN GARLIC - BIG GREEN EGG
From biggreenegg.com
QUICK BEEF AND CUCUMBER STIR-FRY | BEYOND KIMCHEE
From beyondkimchee.com
STIR-FRIED CUCUMBERS WITH TRUMPET MUSHROOMS AND TORCH HEI …
From seriouseats.com
STIR-FRIED PEBBLES SOLD AS POPULAR STREET FOOD IN CHINA
From scmp.com
THIS CRISPY TOFU STIR-FRY GOT ME HOOKED ON TOFU - THE WASHINGTON …
From washingtonpost.com
STONE ME: SUCKABLE STIR-FRIED PEBBLES SOLD AS STREET FOOD IN CHINA ...
From scmp.com
CHINA'S STIR-FRIED ROCKS JUST MIGHT BE THE SNACK OF THE SUMMER
From foodrepublic.com
STIR-FRIED CUCUMBERS WITH HOT SPICES - THE HAPPY FOODIE
From thehappyfoodie.co.uk
A PEPPER STEAK RECIPE TO CONVERT THE HATERS - THE NEW YORK TIMES
From nytimes.com
CUCUMBER STIR FRY WITH MOCK PORK - MY QUIET KITCHEN
From myquietkitchen.com
WORLD’S HARDEST DISH? STIR-FRIED STONES ARE CHINA’S LATEST STREET …
From ktvz.com
91 EASY AND TASTY STIR FRIED CUCUMBER RECIPES BY HOME COOKS
From cookpad.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #side-dishes #vegetables #asian #chinese #easy #beginner-cook #dinner-party #stove-top #dietary #stir-fry #inexpensive #equipment #technique
You'll also love