• Cooking Time: 30
  • Servings: 4-6
  • Preparation Time: 15


I know, this sounds really strange, but it came from my love of Chinese furry melon, which is not available year round. It is really good over rice, and I think is something that most people would not think of cooking, as I surely didn't at first.


  • 2 english cucumbers
  • 1 large yellow onion, diced
  • 1T Canola oil
  • 1 t sesame oil
  • 1 T soy sauce
  • 1 T mirin
  • 1 dash garlic tabasco


  • Peel and cut off ends of cucumbers, cut lengthwise and scoop out seeds
  • Cut into diagonal slices, about 1/4" thick, lay on paper towels or kitchen towels to pat as much liquid out as possible
  • Heat oil in wok over medium high heat, until oil starts to shimmer
  • Add onion, with dash of salt, and caramelize - remove and set aside
  • Let oil get back up to heat
  • Add cucumber - be very careful to add away from you - these will still have some liquid in them, and there will be "spitting"
  • Occasionally stir cucumber, but not too much as, you want to sear them and not boil them - so you want as much liquid to evaporate as possible
  • When cucumber is translucent, add back in onions, sesame oil, soy sauce, mirin, and tabasco
  • Stir fry, tossing cucumber and onion with rest of ingredients until everything is piping hot

Categories: Asian  Vegetarian 
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