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    Home Β» Recipes Β» Stir-Fried Cucumber with Chinese Five Spice

    Stir-Fried Cucumber with Chinese Five Spice

    Aug 3, 2022 by The Pesky Vegan | Leave a Comment

    72 shares
    Jump to Recipe >
    Fried Cucumbers Pin

    Stir-fried cucumber might not sound very exciting at first, but with the right treatment you can turn those cylindrical fruits into a tasty side dish that's both vegan and gluten-free.

    Cucumber Stir-Fry with Chilli and Spring Onions

    Featuring flavourful aromatics and the unique blend that is Chinese five spice, the fried cucumber tastes even better after a night in the fridge. Although not intended as a main dish, you could easily bulk it out with other ingredients to create a more well-rounded meal.

    If you're on the lookout for more vegan stir-fry action, check out these recipes for chickpea and peanut stir-fry and teriyaki tempeh stir-fry.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Fried Cucumbers with Chopsticks Overhead

    Jump to:

    • Frying cukes πŸ₯’
    • How they taste πŸ‘€
    • Ingredients πŸ“‹
    • Step by step πŸ“·
    • To serve 🍽️
    • FAQ ❓
    • Variations πŸ”€
    • Recipe πŸ‘¨β€πŸ³

    Can you fry cucumbers?

    You most certainly can! Despite their high water content, cucumbers respond well to frying and have a tender texture while still retaining some of that trademark crunch.

    Stir-Fried Cucumbers in Chinese Five Spice

    Do they taste good?

    They sure do, which is largely down to the Chinese five spice and other aromatics used in this recipe. They're best after having cooled down slightly, or even the next day after spending a night in the fridge.

    Looking for more ways to turn the humble cucumber into something a little more tasty? Check out these recipes for vegan cucumber raita, Asian-inspired cucumber salad, and vegan cucumber sandwiches.

    What you'll need

    I like my fried cucumbers as follows:

    • Cucumber as the star of the show
    • Aromatics in the form of garlic, ginger, and chilli
    • Chinese five spice for its distinctive blend of flavours
    • Toasted sesame oil for its unique nuttiness
    • Toppings such as spring onions, coriander leaves, and sesame seeds
    List of Ingredients to Make Stir-Fried Cucumbers

    How to make stir-fried cucumber

    Heat a large frying pan or wok on medium/high heat and add the cooking oil. Once hot, add the garlic, ginger, and chilli, and fry for 20-30 seconds.

    After 20-30 seconds, add the cucumber pieces and sprinkle with the salt. Stir or toss regularly for around 4-5 minutes or until starting to soften, increasing the heat slightly at first if necessary.

    Recipe Process Shot - Frying Cucumbers in Pan

    If the cucumber seems to be sticking or catching at any point, reduce the heat and continue to stir well.

    Once the cucumber has started to soften, add the toasted sesame oil and Chinese five spice.

    Recipe Process Shot - Adding Five Spice to Fried Cucumbers

    Stir or toss to coat all the cucumber pieces and turn off the heat.

    Allow to cool slightly and serve.

    Stir-Fry Cucumbers Close-Up

    Serving suggestions

    I like to serve the fried cucumber with toppings such as sliced spring onions, sesame seeds, coriander leaves, and fresh chilli. Crispy chilli oil also works very well.

    It makes for a delicious accompaniment to other dishes such as vegan Singapore noodles, peanut butter noodles, or teriyaki grilled tofu.

    Cucumber Stir-Fry in Bowl with Ingredients

    Recipe FAQ

    Is this recipe gluten-free?

    This recipe is 100% gluten-free as written. If you were wanting to add a soy sauce flavour but keep the dish gluten-free, you could use tamari (or a soy sauce that's certified GF).

    Do I need to peel the cucumbers?

    Peeling isn't necessary here, unless your cucumbers have a particularly tough skin and you'd prefer to remove it. By leaving the skin on, you'll get a nice contrast of textures while limiting food waste.

    Can this be made ahead of time?

    Absolutely, and in fact it arguably tastes better after a night in the fridge and served cold the next day.

    How long will the fried cucumbers keep?

    Store in the fridge for up to three days. Due to the high water content in the cucumbers, I wouldn't recommend freezing.

    Variations and tips for cucumber stir-fry

    • Make it a meal: These fried cucumbers alone are not intended to be a main meal. If you like, you could bulk this recipe out with other veg and legumes such as chickpeas or black beans, then serve with rice or rice noodles for a more well-rounded dish.
    • Sweetness: Try adding a little agave syrup or maple syrup for a sweeter flavour.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments πŸ‘‡

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan πŸŒΏ

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. πŸ‘‡

    More vegan recipe ideas

    • Crispy Tofu Stir-Fry
    • Teriyaki Grilled Aubergine
    • Grilled King Oyster Mushrooms
    • Vegan Rice Paper Rolls
    • Vegan Rainbow Slaw
    • 5-Minute Peanut Noodles
    • Mediterranean Couscous Salad
    • Vegan Three-Bean Salad

    You can also check out my full list of vegan sides.

    Cucumber Stir-Fry in Bowl with Ingredients

    Stir-Fried Cucumber with Chinese Five Spice

    The Pesky Vegan
    Stir-fried cucumber combines aromatic ingredients with Chinese five spice to create a tasty side dish that's both vegan and gluten-free.
    Rate this Recipe Print Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine Gluten-free, Vegan
    Servings 4
    Calories 69 kcal

    Ingredients
     

    • 1 tablespoon cooking oil
    • 1 clove garlic, minced
    • 1 teaspoon minced ginger
    • Β½ red chilli, chopped (optional)
    • 2 medium cucumbers, halved lengthways and sliced into 1 cm semi discs (approx. 1 lb / 500 g total weight)
    • Β½ teaspoon salt
    • 2 teaspoons toasted sesame oil
    • 1 teaspoon Chinese five spice
    Prevent your screen from going dark

    Instructions
     

    • Heat a large frying pan or wok on medium/high heat and add the cooking oil. Once hot, add the garlic, ginger, and chilli, and fry for 20-30 seconds.
    • After 20-30 seconds, add the cucumber pieces and sprinkle with the salt. Stir or toss regularly for around 4-5 minutes or until starting to soften, increasing the heat slightly at first if necessary.
    • If the cucumber seems to be sticking or catching at any point, reduce the heat and continue to stir well.
    • Once the cucumber has started to soften, add the toasted sesame oil and Chinese five spice. Stir or toss to coat all the cucumber pieces and turn off the heat.
    • Allow to cool slightly and serve with sliced spring onions, sesame seeds, and coriander leaves. I find that this is even better after a night in the fridge, so you could also prepare it ahead of time and serve cold.
      πŸ“Έ Recipe steps >
      πŸ“– Table of contents >
    Rate this recipe πŸ‘‡

    Notes

    Try this with: Vegan Singapore noodles, peanut butter noodles, or teriyaki grilled tofu.
    Make it a meal: You could bulk this recipe out with other veg and legumes such as chickpeas or black beans, then serve with rice or rice noodles for a more well-rounded dish.
    Peeling cucumbers: Peeling isn't necessary here, unless your cucumbers have a particularly tough skin and you'd prefer to remove it.
    Gluten-free: This recipe is 100% gluten-free as written. If you were wanting to add a soy sauce flavour but keep the dish gluten-free, you could use tamari (or a soy sauce that's certified GF).
    Storage: Store in the fridge for up to three days. Due to the high water content in the cucumbers, I wouldn't recommend freezing.
    If you liked this recipe, you might also enjoy:
    • Chickpea Stir-Fry with Peanut Sauce
    • Teriyaki Tempeh Stir-Fry
    • Courgette Salad with Peanut Dressing
    • Vegan Raita with Cucumber and Mint
    • Cucumber Salad with Sesame Ginger Dressing
    • Rice Noodle Salad with Peanut Dressing
    • Singapore Noodles with Tofu
    • Vegan Cucumber Sandwiches
    Β 
    * The nutrition info below is for one serving, based on a total of four servings.

    Nutrition

    Calories: 69kcalCarbohydrates: 4gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 294mgPotassium: 194mgFiber: 1gSugar: 2gVitamin A: 105IUVitamin C: 6mgCalcium: 26mgIron: 1mg
    Nutrition Facts
    Stir-Fried Cucumber with Chinese Five Spice
    Amount Per Serving
    Calories 69 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Trans Fat 0.01g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 3g
    Sodium 294mg13%
    Potassium 194mg6%
    Carbohydrates 4g1%
    Fiber 1g4%
    Sugar 2g2%
    Protein 1g2%
    Vitamin A 105IU2%
    Vitamin C 6mg7%
    Calcium 26mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword cucumber stir-fry, fry cucumber, vegan cucumber recipe
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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    I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

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