Stir-fried Japanese Cucumber

The cucumber is a fruit from the same gourd family as the pumpkin and zucchini. It is crisp, cool, and juicy and can be eaten raw, or cooked. When choosing cucumbers, select the firm, unblemished ones that are rounded at the tips and heavy for their size. Go for those that are relatively small and slender as these often have better flavor and fewer seeds.

The cucumber has many health benefits. Its diuretic, cooling and cleansing properties can help to reduce heat and inflammation and heal skin problems.

Today I'm using the Japanese cucumbers or kyûri for my recipe. This is a dark green cucumber with quite a bumpy skin. People normally used it for slicing, salads and pickling.

Stir-fried Japanese Cucumber



3 pieces Japanese cucumber, sliced angular
1 piece thin yellow tofu, sliced
100 gm prawns
1oo gm carrot, sliced
1 piece fish cake, sliced
1 teaspoon ginger, shredded
2 shallots, sliced
3 cloves garlic, chopped
1 tablespoon oyster sauce
2 tablespoon oil
salt, pepper,sugar, water

1. Heat oil in the wok and toss fry the tofu till golden brown.
2. Drain and dish out.
3. Saute the ginger, shallots and garlic till fragrant.
4. Fry the prawns for a minute and dish out.
5. Fry the carrot and fish cake for a minute.
6. Add the cucumber and stir fry with some salt, sesame oil and oyster sauce for a minute, adding in 2 tablespoon water.
7. Mix in the prawn and tofu.
8. Sprinkle in some pepper and sugar for taste.
9. Serve hot with rice.