Pan Fried Cucumber

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This is an extraordinary way of cooking cucumber, revealing an unexpected side to the vegetable. Although cooked in a wok, the cucumber pieces are colored by laying them more-or-less flat against the surface of the wok, a method known in chinese as jian (pan-fry) rather than chao (stir-fry). From the revolutionary chinese cookbook.

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Steps

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Cut the cucumber in half lengthwise and then , with the knife at an angle , cut each half into slanted , almost semicircular slices about 1 / 4 inch thick.

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Heat the wok over a high flame until smoke rises , then add the oil and swirl around.

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Add the cucumber and fry for a few minutes until the slices are tinged a little golden.

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Spread the slices out so they cover as much as possible of the bottom of the wok , turning from time to time.

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Add the chili and garlic to the wok and stir-fry until fragrant , adding the soy sauce as you go.

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Splash the vinegar around the side of the wok and mix well.

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Add the herbs and stir a few times.

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Then , off the heat , stir in the sesame oil and serve.

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Ingredients

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cucumber, red chile, garlic, light soy sauce, rice vinegar, fresh sweet basil leaves, sesame oil, peanut oil