Visual and Taste Appea
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
1 pound Cucumber, sliced tinly
2 tablespoons Green Onions, sliced thinly
1 teaspoon minced fresh Ginger Root
2 tablespoons Vegetable Oil
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
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.