Braised Cucumbers Recipes

Steps:

• Place cucumbers in a shallow baking dish and sprinkle kosher salt over the top; toss to coat and let rest, 30 minutes to 1 hour. Drain cucumbers and discard any accumulated liquid.
• Melt butter in a large skillet over medium-high heat. Cook and stir cucumbers in hot butter until cucumbers are heated through and color starts to change, 5 to 10 minutes. Transfer cucumbers to a serving dish and season with lemon juice, mint, and black pepper.

Steps:

• PREPARATION.
• Place the pre-soaked Sea Cucumbers under cold water, rinse well and make sure they are clean, cut the Sea Cucumbers lengthwise and then into medium bite size pieces, set aside (See "NOTES" below if buying dry Sea Cucumbers).
• Soak black mushrooms in warm water for about 15-30 minutes until soft, then cut away the stems, if the mushrooms are large cut in half, set aside.
• Cut the bamboo shoots into bite size pieces, set aside.
• In a small bowl "A" add the following: 1 tablespoon rice wine, 1 green onion, 4 slices of ginger, set aside.
• In a second small bowl "B" add the following: 3 tablespoons soy sauce, 1/2 teaspoon sugar, ¾ cup stock, set aside.
• In a third small bowl "C" add the following: 1 tablespoon cornstarch, 1 tablespoon water, set aside.
• COOK INSTRUCTIONS.
• Add 1 tablespoon oil in a wok/pan until hot, add the contents in bowl "A" and stir-fry until it starts to release its fragrance.
• Add the 2 cups of water and bring to a boil, next add the Sea Cucumbers and cook for 2 minutes, then drain, set aside.
• Heat 3 tablespoons oil in a wok/pan until hot, add the 4 spring onions , 6 slices ginger and stir-fry until it starts to release its fragrance.
• Add the Sea Cucumbers, 1 teaspoon rice wine, black mushrooms, bamboo shoots and contents in bowl "B.".
• Simmer for about 10 minutes under low heat and/or until the liquid is reduced to about half.
• Stir contents of bowl "C" and add to wok/pan to thicken.
• Add sesame oil and toss gently.
• Serve with white rice and perhaps another green vegetable of your choice, on the side.
• NOTES:.
• Store the Pre-soaked Sea Cucumbers in cold water and in the refrigerator until ready to use.
• If using dry Sea Cucumbers, you need to prepare it properly (re-constitute them), which can take several days See this URL - http://tinyurl.com/45zody .
• Read this interesting URL about Sea Cucumbers- http://tinyurl.com/4n5kvra .

Steps:

• Pare, seed and cut cucumbers into 2 x 1/2 inch sticks.
• Cook cucumbers and broth over medium heat, stirring frequently until tender; about 12 minutes.
• Add dill; stir to combine and serve.

Steps:

• Peel cucumber, and cut into large chunks.
• In a skillet, melt butter over medium heat. Add cucumber and salt, and cook, tossing occasionally, until tender, about 5 minutes. Serve sprinkled with dill or parsley.

Steps:

• Peel the cucumbers.
• Cut in half lengthwise and scoop out the seeds with a spoon.
• Cut into lengthwise strips about 3/8 inch wide.
• Cut strips into 2 inch pieces.
• Toss the cucumber in a bowl with the vinegar, salt and sugar.
• Let stand for 30 minutes to several hours.
• Drain and pat dry in a towel.
• Preheat oven to 375.
• Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.
• Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.
• Variation One: Parslied Cucumbers.
• In a warm vegetable dish toss with 2 Tbsp minced parsley.
• Variation Two: Creamed Cucumbers.
• Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve.

Steps:

• Peel cucumber. Cut into quarters and remove seeds. Cut into 1 inch pieces. Melt butter in a pan and add cucumber. Cover and cook about 5 minutes on medium heat. Stir in salt, lemon, and mint. Cover and cook another 2 minutes. * ripped off from Food Julia Child ... bon appetite'