Ken Hom stir fried cucumber with hot spices recipe

  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 62 calories / serving
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kenhom webPut the cucumber in a bowl and sprinkle with 2 tsp salt. Mix well, then tip into a colander and leave to drain for 20 minutes. 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 (4fl oz) water and continue to stir-fry over a high heat for 3-4 minutes until most of the water has evaporated and the cucumbers are cooked. Stir in the sesame oil to serve.

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  • Ingredients

  • 1½ cucumbers, peeled, deseeded and cut into strips
  • 1tbsp groundnut oil
  • 1 clove of garlic, finely chopped
  • 1cm (½in) piece root ginger, finely chopped
  • ½ bunch spring onions, finely chopped
  • ½-1tsp chilli flakes
  • 2tsp sugar
  • 2tsp sesame oil
  • Energy 255kj 62kcal 3%
  • Fat 5g 7%
  • Saturates 1g 4%
  • Sugars 4g 4%
  • Salt 0g 1%

of the reference intake
Carbohydrate 4.2g Protein 1.4g Fibre 1.7g


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