Serves 4
Preparation time: 30 minutes
Cooking time: 5 minutes
Recipe from: Lee Kum Kee
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Ingredients
750g cucumbers (about 2) -
2 tsp sesame oil -
1 tbsp black bean garlic sauce -
2 tsp chilli oil -
1 tbsp vegetable oil -
1 tbsp fresh ginger, finely chopped -
2 tbsp spring onions, finely sliced -
1 tsp salt -
½ tsp freshly ground black pepper -
2 tsp sugar -
120ml water -
For garnish – chopped coriander
1. Peel the cucumbers, slice them in half lengthways then use a teaspoon to remove the seeds. Cut the cucumbers into 2cm dice then sprinkle them with the salt and mix well.
2. Put the mixture into a colander and let it sit for 20 minutes to drain. This rids the cucumber of any excess liquid. When the cucumber cubes have drained, rinse them in water and then blot them dry with kitchen paper.
3. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the ginger and spring onions and stir-fry for about 30 seconds.
4. Add the cucumbers, black bean garlic Sauce, chilli oil, salt, pepper and sugar and stir for another 30 seconds until they are well coated with the spices and flavourings.
5. Add the water and continue to stir-fry over a high heat for 3-4 minutes until most of the water has evaporated and the cucumbers are cooked. At this point, add the sesame oil and garnish with coriander. Serve immediately.
