Stir-Fried Cucumber with Chinese Five Spice

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.

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.

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.

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

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.

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.

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.

Recipe FAQ

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 👇

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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.