Sizzling Sesame Stir-Fried Cucumber with Ginger & Chill

 

Ingredients (Serves 4):

2 large cucumbers, peeled and thinly sliced

1 tablespoon sesame oil

1 tablespoon olive oil

1 inch ginger, peeled and julienned

2 cloves garlic, minced

1 red chilli pepper, thinly sliced (adjust for desired spice level)

1/4 cup vegetable broth

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon sugar

1 tablespoon cornstarch

1/4 cup toasted sesame seeds, for garnish

Fresh cilantro, chopped, for garnish (optional)

Instructions:

1. Prep cucumbers: Pat the cucumber slices dry with paper towels to remove excess moisture.
2. Heat oils: In a large wok or frying pan, heat sesame oil and olive oil over medium-high heat.
3. Aromatics: Add ginger, garlic, and chilli pepper. Sauté for 30 seconds, until fragrant.
4. Stir-fry cucumbers: Add the cucumber slices and toss well. Cook for 2-3 minutes, until slightly softened and translucent.
5. Season and simmer: Pour in vegetable broth, soy sauce, rice vinegar, and sugar. Bring to a simmer and cook for 1-2 minutes, stirring occasionally.
6. Thicken the sauce: In a small bowl, whisk cornstarch with 1 tablespoon of water. Gradually add the cornstarch mixture to the pan, stirring constantly until the sauce thickens slightly.
7. Finish and garnish: Remove from heat and stir in sesame seeds. Garnish with fresh cilantro (optional) and serve immediately.

Tips:

• For a spicier kick, leave the seeds in the chilli pepper.
• Substitute vegetable broth with water for a lighter option.
• Add a drizzle of toasted sesame oil for extra flavour and aroma.
• Serve this dish with rice, noodles, or tofu for a complete meal.

Nutrients:

This recipe is low in calories and fat, making it a healthy choice. Cucumbers are rich in vitamin K and potassium, while ginger and garlic offer anti-inflammatory properties. Sesame seeds are a good source of healthy fats and protein.