Stir Fried Cucumbers
Delight in the unexpected with this quick and flavorful Stir-Fried Cucumbers recipe, a fresh twist on classic stir-fry dishes. With tender, golden cucumber slices infused with the savory umami of soy sauce and the aroma of garlic and sesame oil, this vibrant dish comes together in just 15 minutes. The recipe introduces an elegant preparation technique by peeling cucumbers into a striped pattern and removing seeds, creating a perfect balance of crisp texture and rich flavors. A touch of optional red chili flakes adds a gentle kick, while fresh scallions provide a bright, zesty finish. Whether as a side dish or served over fluffy steamed rice, this easy stir-fried dish is a healthy and satisfying way to enjoy summer’s crispest vegetable. Perfect for busy weeknights or anyone seeking quick vegetarian delights, this Asian-inspired recipe is both simple and irresistible.
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Recipe Information
Ingredients
- 2 large cucumbers
- 3 pieces garlic cloves
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 0.5 teaspoons salt
- 1 teaspoons sugar
- 0.25 teaspoons red chili flakes (optional)
- 2 stalks scallions
Instructions
Wash the cucumbers and peel them, leaving thin strips of skin for a striped pattern. Slice the cucumbers lengthwise, scoop out the seeds with a spoon, and cut them into 1/2-inch thick slices.
Mince the garlic cloves finely. Chop the scallions into small pieces, separating the white and green parts.
In a small bowl, mix soy sauce, sesame oil, and sugar. Set aside.
Heat a wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat the surface.
Add the minced garlic and the white parts of the scallions to the hot oil. Stir-fry for 15-20 seconds, or until fragrant, being careful not to burn the garlic.
Increase the heat to high and add the cucumber slices. Stir-fry for 2-3 minutes, tossing frequently until the cucumbers are lightly golden and slightly softened but still crisp.
Pour in the soy sauce mixture and stir well, ensuring all the cucumber slices are evenly coated. If desired, sprinkle in the red chili flakes for a hint of heat.
Cook for another 1-2 minutes until the sauce is slightly reduced and the cucumbers are fully infused with flavor.
Turn off the heat and garnish with the green parts of the scallions. Adjust seasoning with additional salt if needed.
Serve hot as a side dish or over steamed rice for a light meal.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2350 mg | 102% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 15.1 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1116 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
