Spicy Stir-Fried Cucumber

2 medium cucumbers

20g fresh ginger, cut into fine matchsticks

3 garlic cloves, thinly sliced

2 spring onions, roughly chopped

4 dried red chillies, soaked in hot water for 10–15 minutes and drained

1 teaspoon chilli flakes

1 teaspoon Sichuan peppercorns, lightly crushed

2 tablespoons vegetable oil

The Sauce

1 tablespoon Chinkiang black vinegar

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 tablespoon sugar

¼ teaspoon white pepper

1 teaspoon sesame oil

2 tablespoons reserved chilli soaking water

PREPARATION

1. Cut each cucumber lengthways into quarters, then slice into large bite-sized wedges. Cut the ginger into fine matchsticks, thinly slice the garlic, roughly chop the spring onions and lightly crush the Sichuan peppercorns. Soak the dried chillies in hot water for 10–15 minutes, reserving 2 tablespoons of the soaking liquid. Mix together the black vinegar, light soy sauce, dark soy sauce, sugar, white pepper, sesame oil and reserved chilli soaking water.

COOKING

2. Heat a wok until smoking hot and add the vegetable oil.

3. Add the ginger, garlic and spring onions, stir-frying for just a few seconds until fragrant.

4. Add the soaked dried chillies, chilli flakes and crushed Sichuan peppercorns.

5. Stir-fry briefly until aromatic.

6. Add the cucumber wedges.

7. Flash-fry over a high heat for about 10 seconds, tossing continuously.

8. Allow the wok to regain its heat until smoking again.

9. Pour in the prepared sauce.

10. Let the sauce bubble vigorously for 15–20 seconds before stirring.

11. Toss everything together until the cucumber is lightly coated and glossy.

12. Serve immediately while the cucumber is still crisp and juicy.

School of Wok Tips

 Flash-frying seals in the cucumber's natural moisture, keeping it crisp and juicy rather than soft.

 Prepare every ingredient before heating the wok, as the cooking process only takes a few minutes.

 Reserve some of the dried chilli soaking water to add an extra layer of chilli flavour to the sauce.

 Don't overcook the cucumber—it should remain crisp with just a slight tenderness on the outside.

FAQs

Can you really cook cucumber?

Yes. A very quick stir-fry keeps the cucumber fresh and crisp while enhancing its natural sweetness and helping it absorb the sauce.

Can I make it less spicy?

Absolutely. Reduce the number of dried chillies and chilli flakes, or omit the chilli soaking water from the sauce.

What can I serve it with?

It's an excellent side dish alongside steamed rice, grilled meats, tofu or other stir-fries, and pairs particularly well with rich or spicy main courses.