Chewy Stir-fried Cucumber
Chewy Stir-fried Cucumber
Super Simple! Deliciously Chewy Stir-fried Cucumber Recipe – Perfect for a Diet Side Dish!
I’m making stir-fried cucumber after a long time! It’s a special stir-fried dish with a delightfully crisp and chewy texture. Let me share a simple yet delicious recipe for stir-fried cucumber.
Essential Ingredients- 2 cucumbers
- 1 Cheongyang pepper (optional)
Cooking Instructions
Step 1
Discard a generous portion from both ends of the cucumber, as the tips can sometimes taste bitter. Knowing how to pick fresh cucumbers is a good tip too!
Step 2
When stir-frying cucumber, slicing it thickly can make it mushy. Thin slicing is key for a good texture.
Step 3
Slice the cucumber thinly and into rounds. This way, it will retain its chewy texture when stir-fried.
Step 4
You don’t have to include Cheongyang peppers, but they are excellent for adding a spicy kick and depth of flavor to the otherwise plain taste of cucumber. If serving to children, omit or use a milder pepper.
Step 5
In a bowl, combine 500ml of water with 2 tablespoons of coarse salt to make a brining solution for the cucumbers. Add the sliced cucumbers and mix well to salt them.
Step 6
Let the cucumbers brine for about 8 minutes. The brining time can be adjusted based on the thickness and freshness of the cucumber. After the time is up, rinse them thoroughly under running water.
Step 7
Squeeze out the excess water from the brined cucumbers – this is the secret to a chewy texture! I use a reusable mesh bag for dashi (like a nut milk bag), which is hygienic and convenient for squeezing out water.
Step 8
Now, squeeze out as much water as possible from the cucumbers to achieve that firm, chewy texture. You’ll need to use the strength of your wrist to squeeze them hard, almost like a workout!
Step 9
At this point, the cucumbers should have had enough water removed, ensuring a satisfyingly chewy texture when stir-fried.
Step 10
Heat a frying pan over medium heat, add half a tablespoon of olive oil and half a tablespoon of minced garlic. Sauté the garlic over low heat until fragrant, being careful not to burn it.
Step 11
Once the garlic is fragrant, add the squeezed cucumber and the sliced Cheongyang peppers to the pan.
Step 12
Add the squeezed cucumber and the sliced Cheongyang peppers to the pan. (This step is a duplicate of the previous one.)
Step 13
Increase the heat to high and stir-fry quickly (‘hwiririk’). The goal is to evaporate any remaining moisture from the cucumber and achieve that crisp-chewy texture. Don’t overcook it!
Step 14
Taste the cucumber at this point. If it’s not salty enough, add a tiny pinch of salt to adjust the seasoning to your preference. Be mindful that the brined cucumber already has some saltiness, so add sparingly.
Step 15
Turn off the heat. Finish by generously sprinkling sesame seeds and drizzling in sesame oil, then tossing quickly to combine. This adds a wonderful nutty aroma and flavor.
Step 16
Cucumbers can turn yellow and watery if overcooked, losing their appeal. Stir-frying over high heat quickly is the key to maintaining their texture and color.
Step 17
Your delicious stir-fried cucumber is ready! Doesn’t it look appetizing?
Step 18
Stir-fried cucumber tastes even better when chilled. It becomes chewier and more flavorful after being refrigerated for a bit. I recommend letting it cool before serving.
Step 19
Vegetable prices are quite affordable these days, which is wonderful. Spring vegetables, in particular, are at their most delicious. Use seasonal vegetables to create a variety of tasty spring meals! ^^
