Chinese Hot Stir-Fried Cucumbers with Garlic and Chili Recipe
Hot cucumbers may sound strange, but in Chinese cuisine they’re a popular snack with rice or beer. Briefly stir-fried cucumbers stay slightly crunchy while soaking up a garlicky soy sauce with a hint of chili. It’s a great, quick dish for a party or as a side to grilled meat.
Chinese hot stir-fried cucumbers break our habits, since we usually associate cucumbers with cool salads rather than a hot pan. Short, intense stir-frying keeps them pleasantly crunchy while they soak up a spicy, garlicky soy sauce with a gentle tang of vinegar. It’s a snack that is both refreshing and warming, perfect for sharing at the table.
Chef's tips
Cut the cucumbers lengthwise and lightly crush them with the handle of a knife before slicing – this helps them absorb the sauce faster without losing their crunch. Heat the pan or wok really well and stir-fry briefly, 1–2 minutes, just until the skin looks slightly glossy; otherwise the cucumbers will turn soft and watery. Add the garlic at the very end and stir vigorously so it doesn’t burn, as bitterness will ruin the whole dish.
How to serve
Serve hot as a starter with rice and a simple chicken or tofu stir-fry, or just in a bowl in the middle of the table for snacking. They go perfectly with cold beer or a light, dry cider – a combo that works great for watching a match with friends. At a summer barbecue you can use them instead of classic cucumber salad and serve alongside pork neck or skewers.
Ingredients
- pickling cucumbers or long greenhouse cucumber about 400 g - 3 pieces
- garlic - 3 clove
- fresh chili pepper or 0.5 teaspoon chili flakes - 1 piece
- soy sauce - 1.5 tablespoon
- rice vinegar can be replaced with apple cider vinegar - 1 tablespoon
- sugar - 0.5 teaspoon
- oil - 2 tablespoon
- sesame oil optional - 0.5 teaspoon
- salt for sprinkling the cucumbers
- toasted sesame seeds optional for sprinkling - 1 tablespoon
Preparation
- Wash and dry the cucumbers. If using a long cucumber, cut it in half lengthwise, scoop out the soft seedy center with a teaspoon, then cut into thick half-moons or batons.
- Sprinkle the cucumbers with a pinch of salt, toss and set aside for 5 minutes to release some juice. Then pour off the excess liquid and gently pat the cucumbers dry with paper towel.
- Finely chop the garlic. Halve the chili, remove the seeds if you want a milder dish, and slice into thin rings.
- In a small bowl, mix the soy sauce, rice vinegar and sugar until the sugar dissolves.
- Heat the oil in a large pan or wok over high heat. Add the garlic and chili and fry for 20–30 seconds, stirring quickly, until fragrant but not browned.
- Add the cucumbers. Stir-fry for 2–3 minutes over high heat, tossing or stirring often, until they soften slightly on the outside but remain crunchy inside.
- Pour the prepared sauce into the pan. Stir-fry for another 1 minute, stirring, until the sauce reduces slightly and coats the cucumbers.
- Remove the pan from the heat, drizzle with sesame oil and gently toss.
- Transfer the cucumbers to a plate, sprinkle with toasted sesame seeds and serve immediately while still warm.
Storage
Leftover cucumbers are best eaten the same day; if you do refrigerate them, reheat briefly in a hot pan to restore some warmth and texture, but expect them to be softer than freshly made.
