Tuesday, August 07, 2007

Stir-Fried Cucumber

Basically I am a lazy cook, so I prefer things to be simple and fast. Here is another stir-fried recipe if you are tiring of eating raw cucumber. Just don’t overcook the cucumber, to enjoy the soft exterior and crunchy interior. As do how long this stir-fried should be, depend on the thickness of the cucumber slices and personal preference. Carrot can be replaced with red pepper chilli, if desired.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 300g cucumber, pit removed and sliced diagonally (3-5mm)
° 25g carrot, peeled and sliced or shredded
° 4 button mushrooms (can mushrooms), sliced
° 2 thin slices ginger or 2 cloves garlic, finely chopped
° 1 tablespoon olive oil
° 1 teaspoon light soy sauce
° 1 teaspoon sesame oil
° salt, to taste

1. Heat oil in a wok. Add the ginger or garlic and fry till fragrant.
2. Throw in the cucumber, carrot and mushrooms and stir fry for 1-1½ minutes. Season to taste with light soy sauce, sesame oil and salt.
3. Transfer to a serving dish and serve immediately.

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