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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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An inexpensive Chinese side dish. It is very quick to cook. I make this often, and sometimes add a chopped onion together with the cucumbers. The black beans I buy in an Asian supermarket, they are soya beans and salted. The recipe is from a Ken Hom cookbook Ingredients:
1 1/2 lbs cucumbers |
2 teaspoons salt |
1 tablespoon oil |
1/4 teaspoon chili bean sauce or 1/4 teaspoon chili powder |
4 cloves garlic, finely chopped |
1 1/2 tablespoons black beans, coarsely chopped |
4 fluid ounces water |
1 1/2 teaspoons sesame oil |
Directions:
1. Peel the cucumbers, cut them in half lengthways and remove the seeds using a teaspoon.
2. Cut the cucumber in 1 inch cubes, put them in a colander, sprinkle with the salt, mix and let them stand for about 20 minutes to drain excess liquid.
3. Then rinse them in water and dry them with kitchen paper.
4. Heat a wok, then add the oil, when the oil is hot adding the bean sauce, garlic and black beans, stir-fry for 30 seconds.
5. Now add the cucumbers, fry them until coated with the spices, add the water and go on stir-frying for several minutes on a high heat until most of the water has evaporated.
6. Add the sesame oil, mix and serve.
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