PAN-FRIED CUCUMBER
This is an extraordinary way of cooking cucumber, revealing an unexpected side to the vegetable. Although cooked in a wok, the cucumber pieces are colored by laying them more-or-less flat against the surface of the wok, a method known in Chinese as jian (pan-fry) rather than chao (stir-fry). From the Revolutionary Chinese Cookbook.
Provided by FLKeysJen
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut the cucumber in half lengthwise and then, with the knife at an angle, cut each half into slanted, almost semicircular slices about 1/4 inch thick.
- Heat the wok over a high flame until smoke rises, then add the oil and swirl around; add the cucumber and fry for a few minutes until the slices are tinged a little golden. Spread the slices out so they cover as much as possible of the bottom of the wok, turning from time to time.
- Add the chili and garlic to the wok and stir-fry until fragrant, adding the soy sauce as you go; splash the vinegar around the side of the wok and mix well. Add the herbs and stir a few times; then, off the heat, stir in the sesame oil and serve.
FRIED CUCUMBERS
A recipe from a local guy who does a produce show on our local news. I haven't tried this yet, but it looks interesting.
Provided by Aggiezoey
Categories Vegetable
Time 20m
Yield 1 bunch
Number Of Ingredients 7
Steps:
- Note - the orginal recipe didn't have ingredient amounts. When I submitted the recipe, Zaar wouldn't take it without amounts, so I just estimated. I haven't tried this recipe, and I'm just posting as a request from one of the message board topics. So go easy on the ratings and please provide tips.
- Select cucumbers that are firm and preferably thin-skinned and small-seeded.
- Peel, if you wish, slice into 1/8" slices and dip in beaten egg mixture (the eggs with milk). Dredge in flour or preferably Italian seasoned bread crumbs.
- Fry in margarine or vegetable oil till browned on both sides.
- Drain on a paper towel, salt and pepper and top with Parmesan cheese. A great appetizer or side dish.
- Note - hot sauce in the egg mixture or cayenne in the flour or breadcrumbs might kick it up a bit.
Nutrition Facts : Calories 822.2, Fat 20.1, SaturatedFat 8.5, Cholesterol 449.3, Sodium 1714.9, Carbohydrate 121.1, Fiber 6.7, Sugar 11.4, Protein 40.1
FRIED CUCUMBERS
My husband isn't crazy about fried green tomatoes, but he loves these. This is a different and easy way to use up all the cucumbers in the garden! They can be dipped in ranch dressing, horseradish sauce, or salsa.
Provided by Carmen
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the vegetable oil in a large heavy skillet over medium high heat. Line a plate with a paper towel; set aside.
- Roll the cucumber slices in the cornmeal. Fry the slices in the hot oil, a few at a time, until golden brown, about 2 minutes per side. Transfer the cucumbers to the prepared plate; sprinkle with salt to serve.
Nutrition Facts : Calories 391.5 calories, Carbohydrate 32.4 g, Fat 28.3 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 5.2 mg, Sugar 2.9 g
PAN-FRIED SALMON WITH MANGO-CUCUMBER SALSA
Make and share this Pan-Fried Salmon With Mango-Cucumber Salsa recipe from Food.com.
Provided by AZFoodie
Categories Lactose Free
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 12
Steps:
- To make salsa, first whisk lime juice and honey in medium sized bowl. Add mango, cucumber, onion, and jalapeno, and stir until well blended. Seal container and refrigerate for at least 1 hour before serving, to allow the flavors to mix. Season with salt to taste.
- To prepare salmon, mix cumin, 1/2 tsp salt, and pinch of cayenne pepper in a small bowl.
- Lightly coat both sides of the salmon in olive oil (spray or with brush).
- Sprinkle spice mixture on both sides of Salmon.
- Heat a small non-stick skillet over medium-high heat. Cook the salmon fillets until the outsides are lightly browned (1-2 minutes per side, depending on thickness). Then lower heat and cook until the fillets are pale-pink throughout (2-3 minutes per side).
- Season with salt, pepper, cayenne, to taste. Transfer fillets to a plate, and top each with 2 Tbsp of salsa mixture.
Nutrition Facts : Calories 221, Fat 4.2, SaturatedFat 0.7, Cholesterol 58.3, Sodium 244, Carbohydrate 23.6, Fiber 2.2, Sugar 18.6, Protein 23.4
STIR-FRIED CUCUMBER WITH TOFU
This vegan take on the cucumber and pork stir-fry offers the perfect level of acid to balance out the spice. Cooked quickly over high heat, cucumbers become juicy, with a lovely silky texture that is still crisp to the bite. Salting the cucumbers before stir-frying is essential, as it draws out moisture and allows for more of the garlicky umami flavors of the sauce to be soaked up. The tofu delivers heartiness, while the hint of Sichuan chile flakes takes this dish to another level.
Provided by Hetty McKinnon
Categories weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place cucumbers in a bowl, add 1 teaspoon salt, and gently massage the pieces. (This helps to release some of the water.) Let stand for 10 to 15 minutes until the cucumbers are slightly wet and pliable to the touch.
- Prepare the sauce: In a small bowl, whisk together all the ingredients with 1 tablespoon water.
- Prepare the stir-fry: Heat a wok or a large skillet over high. When smoking hot, add 2 tablespoons vegetable oil. Add the tofu, season generously with salt and pepper, and stir-fry for 3 to 4 minutes until the tofu is partly golden. Transfer to a bowl and set aside. Wipe the wok or skillet clean, and keep off the heat until the cucumbers are ready.
- Drain the cucumbers and rinse under cold running water. Drain well, then pat dry with a clean kitchen towel.
- Heat the wok or skillet back over high heat. When hot, add the remaining 1 tablespoon vegetable oil. Add the garlic and allow to sizzle for just 10 seconds, then toss in the cucumbers, stir-frying for 2 minutes. Return the tofu to the wok and toss well.
- Add the sauce and cook, stirring, for 30 seconds to 1 minute, until the cucumbers look glossy. Taste and season well with salt and white pepper. Top with scallions and sesame seeds, and serve with rice, if using.
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CRISPY FRIED CUCUMBERS – YUM TO THE TUM
From yumtothetum.com
Servings 2Total Time 20 minsCategory Side Dish
- Start by adding the cornmeal and flour together in a mixing bowl and whisk together. Add some cucumber slices and coat well. Do this with all of the slices and let rest for 10 minutes.
- Preheat a pan with enough oil for frying to 350 degrees. Fry the cucumbers until crispy and brown on both sides. Don't crowd the pan and if frying in a skillet, cook on both sides. Salt and pepper to taste.
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