Stir-Fried Cucumber with Chilli Oil

Stir-Fried Cucumber with Chilli Oil


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About this recipe: A classic, simple and delicious Chinese dish. Cucumbers are stir-fried with Sichuan peppercorns and soy sauce, then drizzled with hot chilli oil. Serve hot as a starter or warm as a side dish.


Serves: 1 

  • 250g cucumbers, cut in half lengthways, seeds removed and cut into 5cm long thin strips
  • 1 pinch salt
  • 3 tablespoons cooking oil
  • 1/4 teaspoon Sichuan peppercorns
  • 1 1/2 teaspoons soy sauce
  • 1 pinch of monosodium glutamate (MSG)
  • 1 tablespoon hot chilli oil

Prep:10min  ›  Cook:5min  ›  Ready in:15min 

  1. Combine the cucumbers with salt and set aside for 2 minutes. Rinse with cold water and drain.
  2. Heat the oil over high heat in a wok until hot. Add the peppercorns and stir until fragrant. Add the cucumber and stir-fry for 30 seconds.
  3. Add the soy sauce and MSG and toss well. Transfer to a serving dish and drizzle in the hot chilli oil. Mix before serving.


If your local supermarket doesn't stock monosodium glutamate or Sichuan peppercorns, you can find them in Chinese/Oriental speciality shops.

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