Cucumbers, Stir-Fried / 炒黃瓜

Vegetarian Dish
Visual and Taste Appea

Cucumbers Stir-Fried

Cucumbers usually appear  in Salads in Western cooking and  commonly uncooked. The Chinese cook often treats them as a vegetable, often stir-fried.  In this style, they are cooked for about three minutes, and preparation time might be ten minutes total.Zucchini may be cooked the same way.  Roll-cutting, that is, rotating the vegetable slightly between slices and cutting on the slight diagonal, increases the cut surface, which adds to visual appeal and also shortens cooking time.

Cucumbers, Stir-Fried / 炒黃瓜

Chinese

Ingredients:

Cucumbers

1 pound Cucumber, sliced tinly
2 tablespoons Green Onions, sliced thinly
1 teaspoon minced fresh Ginger Root
2 tablespoons Vegetable Oil

The Mixture:
2 teaspoons Soy Sauce
1/4 cup Shao Xing Chinese Wine or Dry Sherr
Pinch Sugar or to taste

2 teaspoons Conrstarch mixed in 1/4 cup Water or Chicken Stock

Method:

Cucumbers Roll-Cut

First prepare the Cucumbers, Green Onions and Ginger and set asde.

Prepare the Mixture and set aside.

When ready to cook, heat a wok until hot, then put in the Oil.  When the Oil is hot but not smoking, put in the Green Onions and stir-fry about 2 seconds.

Next add the Cucumbers and stir-fry until they are coated with Oil and slightly coked, about 1 minute.

Next add The Mixture and stir-fry until the alcohol has burned off, about 30 seconds.

Finally add the Cornstarch and Water mixture,. Stir to blend and coat the Cucumbers with a fine glaze and serve immediately.  This makes two to four servings. Total wok time is about three minutes.

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Menu cover from HHotel Cathay, Hong Kong

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