Spicy Cooked Cucumbers make a healthy side dish that doesn’t sacrifice flavour.
My Mom had a cookbook that was authentic Chinese Recipes. Besides how to debone a duck in one fell swoop – it had this little gem of a recipe.
I used to make it all the time and then I forgot about it somehow. I used to make this dish and take ta few cucumber spears in my lunch kinda like pickles.
You can make this as spicy as you like since it really is just a blank Asian canvas!
This makes a great side for a Chinese or Asian meal. I am surprised I have not seen this dish on Chinese menus -may be I just missed it?
You can serve it warm, room temperature or chilled. Pretty versatile!
- 1 large English cucumber
- 1/4 tsp salt
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 large clove garlic minced
- 1/4 tsp red pepper flakes Substitute a Thai red chili pepper if you really like heat.
- Rinse cucumber. Removes some of the peel lengthwise if desired. Cut vertically from end to end.
- Scoop out seeds from center. Cut each half vertically again and then cut the quarters into 3-4" lengths. Sprinkle cucumbers with salt and allow them to drain in a colander for 15 minutes or more.
- Heat sesame oil over medium heat. Add garlic and cook 1 minute. Add the cucumbers, soy sauce and red pepper flakes. Cook 3-5 minutes till cucumbers turn opaque. They should be soft but not mushy.
- Serve immediately.