Hunan-Style Pan-Fried Cucumber with Basil
1 min readThis swift and simple recipe elevates the ordinary cucumber to the extraordinary. Cilantro can replace the basil, if desired.
MAKES 4 SERVINGS
1 tablespoon peanut oil
2 small cucumbers (about 8 ounces each), halved lengthwise, seeded, cut crosswise into 1⁄4-inch-thick slices
2 large cloves garlic, finely chopped
1 tablespoon reduced-sodium soy sauce
1 teaspoon plain rice vinegar
1 teaspoon toasted (dark) sesame oil
1⁄2 to 1 teaspoon Chinese chili paste
Salt and freshly ground black pepper, to taste
1⁄4 cup chopped fresh basil
In a large nonstick skillet, heat peanut oil over medium-high heat. Add the cucumber and cook, stirring constantly, 2 minutes. Continue to cook, stirring every 30 seconds or so, until lightly browned on all sides, 5 to 7 minutes. Add the garlic and cook, stirring constantly, 1 minute. Remove the skillet from the heat and stir in the soy sauce, vinegar, sesame oil, chili paste, salt, and pepper. Return to heat and cook, stirring constantly, 1 minute. Remove from heat and stir in the basil. Serve warm.{PER SERVING} Calories 61 • Protein 1g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 4g • Dietary Fiber 1g • Sodium 153mg
{PER SERVING} Calories 61 • Protein 1g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 4g • Dietary Fiber 1g • Sodium 153mg
