Ken Hom stir fried cucumber with hot spices recipe
Ingredients
1½ cucumbers, peeled, deseeded and cut into strips
1tbsp groundnut oil
1 clove of garlic, finely chopped
1cm (½in) piece root ginger, finely chopped
½ bunch spring onions, finely chopped
½-1tsp chilli flakes
2tsp sugar
2tsp sesame oil
Put the cucumber in a bowl and sprinkle with 2 tsp salt. Mix well, then tip into a colander and leave to drain for 20 minutes. Rinse the cucumbers well, then pat dry with kitchen paper. Heat a wok or large frying pan over a high heat and add the oil. When the oil is smoking, add the garlic, ginger and spring onions and stir-fry for about 30 seconds. Add the cucumbers, chilli flakes, sugar and a little seasoning, and cook for a further 30 seconds, tossing until everything is well mixed. Pour in 125ml (4fl oz) water and continue to stir-fry over a high heat for 3-4 minutes until most of the water has evaporated and the cucumbers are cooked. Stir in the sesame oil to serve.
