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Ken Hom stir fried cucumber with hot spices recipe

47 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

Serves 4
20 mins to prepare and 10 mins to cook
62 calories / serving
Healthy
Vegetarian

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

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

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.

Read about Ken Hom here

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