Fried Cucumber With Purple Perilla Recipes

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PAN-FRIED CUCUMBER



Pan-Fried Cucumber image

This is an extraordinary way of cooking cucumber, revealing an unexpected side to the vegetable. Although cooked in a wok, the cucumber pieces are colored by laying them more-or-less flat against the surface of the wok, a method known in Chinese as jian (pan-fry) rather than chao (stir-fry). From the Revolutionary Chinese Cookbook.

Provided by FLKeysJen

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 cucumber
1 fresh red chile, seeded and finely chopped
2 teaspoons garlic, minced
1 1/2 teaspoons light soy sauce
1 teaspoon rice vinegar
chopped fresh sweet basil leaves (or purple perilla leaves)
1 teaspoon sesame oil
3 tablespoons peanut oil (for cooking)

Steps:

  • Cut the cucumber in half lengthwise and then, with the knife at an angle, cut each half into slanted, almost semicircular slices about 1/4 inch thick.
  • Heat the wok over a high flame until smoke rises, then add the oil and swirl around; add the cucumber and fry for a few minutes until the slices are tinged a little golden. Spread the slices out so they cover as much as possible of the bottom of the wok, turning from time to time.
  • Add the chili and garlic to the wok and stir-fry until fragrant, adding the soy sauce as you go; splash the vinegar around the side of the wok and mix well. Add the herbs and stir a few times; then, off the heat, stir in the sesame oil and serve.

FRIED CUCUMBER WITH PURPLE PERILLA



Fried Cucumber with Purple Perilla image

Provided by Anne Mendelson

Categories     quick, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 8

1 cucumber
3 tablespoons peanut oil or lard
1 fresh red chili, seeded and finely chopped
2 teaspoons finely chopped garlic
1 1/2 teaspoons light soy sauce
1 teaspoon clear rice vinegar
6 to 8 leaves of purple perilla, shiso or Thai basil, finely chopped
1 teaspoon sesame oil

Steps:

  • Cut cucumber in half lengthwise. Holding knife at an angle, slice each half into 1/4-inch-thick semicircles.
  • Heat a flat-bottomed wok or large skillet over a high flame until it smokes, then add oil or lard. Add cucumber, stir and spread slices out so they cover as much of surface of wok as possible. Turn them gingerly from time to time until they brown slightly on both sides.
  • Add chili and garlic and stir fry until fragrant. Add soy sauce and vinegar and mix well. Add perilla and stir. Remove from heat and stir in sesame oi1.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 127 milligrams, Sugar 4 grams

FRIED CUCUMBERS



Fried Cucumbers image

A recipe from a local guy who does a produce show on our local news. I haven't tried this yet, but it looks interesting.

Provided by Aggiezoey

Categories     Vegetable

Time 20m

Yield 1 bunch

Number Of Ingredients 7

2 -4 cucumbers
2 -3 eggs
2 -3 tablespoons milk
1 -2 cup flour or 1 -2 cup breadcrumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup parmesan cheese

Steps:

  • Note - the orginal recipe didn't have ingredient amounts. When I submitted the recipe, Zaar wouldn't take it without amounts, so I just estimated. I haven't tried this recipe, and I'm just posting as a request from one of the message board topics. So go easy on the ratings and please provide tips.
  • Select cucumbers that are firm and preferably thin-skinned and small-seeded.
  • Peel, if you wish, slice into 1/8" slices and dip in beaten egg mixture (the eggs with milk). Dredge in flour or preferably Italian seasoned bread crumbs.
  • Fry in margarine or vegetable oil till browned on both sides.
  • Drain on a paper towel, salt and pepper and top with Parmesan cheese. A great appetizer or side dish.
  • Note - hot sauce in the egg mixture or cayenne in the flour or breadcrumbs might kick it up a bit.

Nutrition Facts : Calories 822.2, Fat 20.1, SaturatedFat 8.5, Cholesterol 449.3, Sodium 1714.9, Carbohydrate 121.1, Fiber 6.7, Sugar 11.4, Protein 40.1

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