Stir-Fried Cucumber with Chinese Five Spice
Stir-fried cucumber combines aromatic ingredients with Chinese five spice to create a tasty side dish that's both vegan and gluten-free.
Ingredients
- 1 tablespoon cooking oil
- 1 clove garlic, minced
- 1 teaspoon minced ginger
- ½ red chilli, chopped (optional)
- 2 medium cucumbers, halved lengthways and sliced into 1 cm semi discs (approx. 1 lb / 500 g total weight)
- ½ teaspoon salt
- 2 teaspoons toasted sesame oil
- 1 teaspoon Chinese five spice
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.📸 Recipe steps >📖 Table of contents >
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:
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
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.
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