Ken Hom stir-fried cucumber with hot spices recipe
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- Serves 4
- 20 mins to prepare and 10 mins to cook
- 62 calories / serving
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
Each serving contains
- Energy
- 255kJ 62.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.0g
- Sugars
- 4g
of the Reference intake
Carbohydrate 4.2gProtein 1.4gFibre 1.7g
Method
- 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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