Stir-Fried Cucumber (清炒青瓜)
清炒青瓜, or Stir-Fried Cucumber, is a simple, refreshing, and healthy dish often found in Chinese cuisine. This recipe focuses on the natural, crisp taste of cucumbers, cooked quickly to maintain their crunchiness. It's a perfect side dish, especially during warmer weather, for its light and invigorating qualities. Here's how to prepare it.
Ingredients
- 2 large cucumbers
- 2 cloves of garlic minced
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil optional
- Salt to taste
- A pinch of sugar optional
- 1 teaspoon soy sauce optional
- 1 tablespoon vinegar optional, for a slightly tangy taste
- A pinch of red pepper flakes or sliced chili optional, for a bit of heat
Instructions
Prepare the Cucumbers:
- Wash the cucumbers and pat them dry. Peel them if you prefer, although the skin can be left on for added texture and nutrients.
- Slice the cucumbers diagonally into thin slices.
Cook the Garlic:
- Heat the vegetable oil in a wok or large frying pan over medium heat.
- Add the minced garlic and stir-fry briefly until it's fragrant but not browned.
Stir-Fry the Cucumbers:
- Increase the heat to high and add the cucumber slices to the wok.
- Stir-fry quickly for about 1-2 minutes. The goal is to heat the cucumbers through while retaining their crispness.
Season:
- Add salt to taste. If using, sprinkle a pinch of sugar, soy sauce, vinegar, and red pepper flakes or chili. Toss everything well to combine.
Finish with Sesame Oil:
- If using sesame oil, drizzle it over the cucumbers just before removing them from the heat.
Serve:
- Serve the stir-fried cucumber immediately as a light and refreshing side dish.
