Go Back
+ servings
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.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Side Dish
Cuisine Gluten-free, Vegan
Servings 4
Calories 69 kcal


  • 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


  • 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 >


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:
* The nutrition info below is for one serving, based on a total of four servings.


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