Pan-Fried Cucumber

Name: Pan-Fried Cucumber
Ingredients: 1 cucumber; 1 fresh red chile, seeded and finely chopped; 2 teaspoons garlic, minced; 1 1/2 teaspoons light soy sauce; 1 teaspoon rice vinegar; chopped fresh sweet basil leaves (or purple perilla leaves); 1 teaspoon sesame oil; 3 tablespoons peanut oil (for cooking)

8 ingredients

3 steps

Ingredients

1 cucumber
1 fresh red chile, seeded and finely chopped
2 teaspoons garlic, minced
1 1/2 teaspoons light soy sauce
1 teaspoon rice vinegar
chopped fresh sweet basil leaves (or purple perilla leaves)
1 teaspoon sesame oil
3 tablespoons peanut oil (for cooking)

Directions

1

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.
2

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.
3

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.