Chinese Stewed Cucumber
  • 2 medium or large cucumbers
  • 1/2 tsp HOT OIL (as in taste)
  • 1 tsp peanut or grapeseed oil
  • Sauce
  • 2 tsp soy sauce
  • 2 tsp sugar
  • 1 TBS sweet rice vinegar
  • Thickener
  • 1/2 tsp cornstarch
  • 1/2 cup water
  • Salt to taste
  1. Slice cucumbers in half lengthwise. Take out the seeds and discard. Cut the cucumber into 1/4 inch slices.
  2. 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.
  3. 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.
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.