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Chinese Stewed Cucumber

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Member since 2007

Serves | Prep Time | Cook Time


2 medium or large cucumbers
1/2 tsp HOT OIL (as in taste)
1 tsp peanut or grapeseed oil
2 tsp soy sauce
2 tsp sugar
1 TBS sweet rice vinegar
1/2 tsp cornstarch
1/2 cup water
Salt to taste

Slice cucumbers in half lengthwise. Take out the seeds and discard. Cut the cucumber into 1/4 inch slices.

Heat your wok. Add HOT OIL and peanut or grapeseed oil and stir-fry the cucumber slices for about 2 minutes. Add the Sauce, turn heat down to low, cover and steam for 5 minutes.

Push cucumbers away from the center of the wok and add thickener, stirring constantly. When the sauce is smooth and thick, combine everything, remove from heat and serve. I add more hot oil than I show but I also really like hot flavors. I've found that those I cook for generally like food cooler than I cook and since their enjoyment is as much a pleasure as cooking, I simply add more hot sauce to my portion.

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I know I found this recipe in an old Chinese cookbook years ago but for the life of me I don't know which one. Despite that, it is terrific. I do wish I could give credit where due.

Great non-traditional way to have cucumbers. Thanks for the recipe. Cheers.

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