A flavorful cucumber stir-fry with the fragrant aroma of garlic and a tangy zest of vinegar that will make you want to eat more! This dish uses the basic principles of Chinese cooking to prepare cucumbers, which are great for cooling down and energizing you during hot weather. Simple yet it boasts a deep, restaurant-quality flavor.
Ingredients
Main Ingredients (2 servings)
- Cucumber 3 pcs
- Garlic 10 cloves
Seasonings
- Taipai Sesame Oil 3 tbsp
- Chili Peppers 2-3 pcs
- Sichuan Peppercorns 5-6 pcs
- [A] Salt (to taste)
- [A] Pepper (to taste)
- [B] Vinegar 3 tbsp
- [B] Water 3 tbsp
- Sesame Oil 1 tbsp
Steps
- Peel the cucumbers in a mottled pattern.
- Thinly slice the 10 cloves of garlic, then cut them into pieces about two-thirds the original size.
- Cut the peeled cucumbers into thin strips. [Key Tip!] Use 2 large cucumbers or 3 small ones as a guideline.
- Add 3 tbsp of Taipai Sesame Oil to a frying pan and heat over low heat.
- Add the sliced garlic and slowly stir-fry over low heat. [Key Tip!] Fry until the garlic sizzles.
- Fry the garlic until it turns golden brown. [Key Tip!] Occasionally shake the pan to infuse the Taipai sesame oil with garlic aroma.
- Once the garlic is fragrant, add 5-6 Sichuan peppercorns and 2-3 chili peppers and stir-fry to release their fragrance.
- When the aroma is sufficiently released, add the thinly sliced 3 cucumbers all at once and stir-fry over medium-high heat.
- Once the cucumbers are coated with oil, sprinkle with salt (to taste) and add pepper (to taste), then stir-fry.
- Continue to stir-fry until the cucumbers become tender.
- Taste and adjust with salt (to taste) if needed.
- Add 3 tbsp of water and 3 tbsp of vinegar and mix everything together.
- Adjust the flavor with salt, water, and vinegar, then add pepper (to taste) again for emphasis.
- Finally, drizzle in 1 tbsp of sesame oil, mix well, and it's done.
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