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Ken Hom stir-fried cucumber with hot spices recipe
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48 ratings
Ken Hom is renowned for his incredible Chinese recipes, try this tasty stir-fried cucumber recipe for a new way to enjoy this crunchy, juicy vegetable. Use a touch of groundnut oil, garlic, ginger, chilli and sesame oil for the perfect balance of flavours that works great as a side to roasted meats or steamed fish. Think of it as a hot version of a smashed cucumber salad! See method
Ingredients
- 1½ cucumbers, peeled, deseeded and cut into strips
- 1tbsp groundnut oil
- 1 clove of garlic, finely chopped
- 1cm piece root ginger, finely chopped
- ½ bunch spring onions, finely chopped
- ½-1tsp chilli flakes
- 2 tsp sugar
- 2tsp sesame oil
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
255kj
62kcal
3%
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Fat
5g
7%
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Saturates
1g
4%
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Sugars
4g
4%
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Salt
0g
1%
of the reference intake
Carbohydrate 4.2g
Protein 1.4g
Fibre 1.7g
Method
Ken Hom is renowned for his incredible Chinese recipes, try this tasty stir-fried cucumber recipe for a new way to enjoy this crunchy, juicy vegetable. Use a touch of groundnut oil, garlic, ginger, chilli and sesame oil for the perfect balance of flavours that works great as a side to roasted meats or steamed fish. Think of it as a hot version of a smashed cucumber salad!
- Put the cucumber in a bowl and sprinkle with 2 tsp salt. Mix well, then tip into a colander and leave to drain for 20 mins. Rinse the cucumbers well, then pat dry with kitchen paper. Heat a wok or large frying pan over a high heat and add the oil. When the oil is smoking, add the garlic, ginger and spring onions and stir-fry for about 30 seconds.
- Add the cucumbers, chilli flakes, sugar and a little seasoning, and cook for a further 30 seconds, tossing until everything is well mixed. Pour in 125ml water and continue to stir-fry over a high heat for 3-4 mins until most of the water has evaporated and the cucumbers are cooked. Stir in the sesame oil to serve.
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