Go Back
LKK

Stir-Fried Cucumbers with Hot Spices by Ken Hom

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Course: Salad
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 750 g cucumbers about 2
  • 1 Tbsp groundnut or vegetable oil
  • 1 Tbsp fresh ginger finely chopped
  • 2 Tbsp spring onions finely sliced
  • 120 ml water
  • MARINADE
  • 1 tsp salt
  • SEASONING
  • 1 Tbsp Lee Kum Kee Black Bean Garlic Sauce or Lee Kum Kee Black Bean Garlic Stir-fry Sauce
  • 2 tsp Lee Kum Kee Chiu Chow Chilli Oil
  • 2 tsp salt
  • 2 tsp sugar
  • ½ tsp freshly ground black pepper
  • DRESSING
  • 2 tsp Lee Kum Kee Pure Sesame Oil
  • GARNISH
  • 1 bunch of coriander chopped

Method
 

  1. Peel the cucumbers, halve them lengthways, then scoop out the seeds. Dice the cucumbers into 2cm cubes. Toss with the salt marinade and mix well.
  2. Leave the cucumber cubes in a colander for 20 minutes to drain the excess water. Rinse it in water and blot them dry with kitchen towel.
  3. Heat oil in a wok or large saucepan until it is slightly smoking, add the ginger and spring onions, and stir-fry for about 30 seconds.
  4. Add the cucumbers and seasoning and keep stirring for another 30 seconds until they are well coated with the spices and flavours.
  5. Add the water and continue to stir-fry over high heat for 3-4 minutes until most of the water has evaporated and the cucumbers are softened. Add the garnish and dressing. Serve immediately.

Tried this recipe?

Let us know how it was!