Stir fried cucumber
  • Cooking Time: 30
  • Servings: 4-6
  • Preparation Time: 15
  • 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
  1. Peel and cut off ends of cucumbers, cut lengthwise and scoop out seeds
  2. Cut into diagonal slices, about 1/4" thick, lay on paper towels or kitchen towels to pat as much liquid out as possible
  3. Heat oil in wok over medium high heat, until oil starts to shimmer
  4. Add onion, with dash of salt, and caramelize - remove and set aside
  5. Let oil get back up to heat
  6. Add cucumber - be very careful to add away from you - these will still have some liquid in them, and there will be "spitting"
  7. 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
  8. When cucumber is translucent, add back in onions, sesame oil, soy sauce, mirin, and tabasco
  9. Stir fry, tossing cucumber and onion with rest of ingredients until everything is piping hot
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.