Ingredients
-
1
-
1
-
2
-
1 1/2
-
1
-
-
1
-
3
-
-
-
-
-
-
-
Directions
Pan-Fried Cucumber, This is an extraordinary way of cooking cucumber, revealing an unexpected side to the vegetable. Although cooked in a wok, the cucumber pieces are colored by laying them more-or-less flat against the surface of the wok, a method known in Chinese as jian (pan-fry) rather than chao (stir-fry). From the Revolutionary Chinese Cookbook., use less oil and just salt and a cup of water for healthier purpose instead, but it is still refreshing! Just one question, where is the cucumber, or any other products, packaging from?
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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. |
