Directions
Servings: 4 people
Ingredients
- 24 oz Cucumber
- 2 tsp Sesame oil
- 2 tbsp Black bean garlic sauce
- 2 tsp Chili oil
- 1 tbsp Canola oil
- 1 tbsp Fresh Ginger - minced
- 2 tbsp Scallion chopped
- 1 tsp Salt For marinade
- 2 tsp Salt For cooking
- 1/2 tsp Black pepper freshly ground
- 2 tsp Granulated sugar
- 4 oz Water
- Cilantro to garnish
Instructions
- Peel the cucumber and slice in half lengthways. Using aa teaspoon, remove the seeds and disard. Cut the cucumber into 3/4 inch slices and mix well with the 1 teaspoon of salt.
- Allow cucumber to sit for about 20 minutes in a colander. This will draw out excess water. Rinse the cucumber in cold water to remove the salt and blot dry with paper towels.
- Heat a wok or large skillet over high heat. Add the oil and when it starts smoking add the ginger and scallions. Stir fry for 30 seconds.
- Add the cucumbers, black bean garlic sauce, salt, pepper and sugar. Stir fry for a further 30 seconds.
- Add the 4 oz of water and stir fry for 3-4 minutes until most of the water has evaporated and the cucumbers are cooked. Add the sesame oil and serve immediately garnished with cilantro.
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