Fried Cucumber with Purple Perilla
Published March 13, 2007
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cucumber
3 tablespoons peanut oil or lard
1 fresh red chili, seeded and finely chopped
2 teaspoons finely chopped garlic
1 ½ teaspoons light soy sauce
1 teaspoon clear rice vinegar
6 to 8 leaves of purple perilla, shiso or Thai basil, finely chopped
1 teaspoon sesame oil
Nutritional analysis per serving (2 servings)
9 grams carbs; 238 calories; 10 grams monosaturated fat; 8 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 1 gram fiber; 149 milligrams sodium; 2 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut cucumber in half lengthwise. Holding knife at an angle, slice each half into ¼-inch-thick semicircles.
- Step 2
Heat a flat-bottomed wok or large skillet over a high flame until it smokes, then add oil or lard. Add cucumber, stir and spread slices out so they cover as much of surface of wok as possible. Turn them gingerly from time to time until they brown slightly on both sides.
- Step 3
Add chili and garlic and stir fry until fragrant. Add soy sauce and vinegar and mix well. Add perilla and stir. Remove from heat and stir in sesame oi1.
Private Notes
Comments
Delightful. Nicely cooked cucumber with a flavorful and satisfying sauce.