It started with a facebook post…lots of ideas start either there or on pinterest, amirite? I belong to a fermentation group, and someone asked what to do with extra cucumbers. Along with fermented suggestions, someone suggested stir fried cucumbers. Um, wut? Never even thought to cook cucumbers. But we actually eat cooked cucumbers all the time – we call them “pickles”. It isn’t as if I don’t have an extra 50 or so hanging out in the kitchen, so I decided to investigate. If it sucked, we could always throw it to the chickens and open a jar of green beans instead. The person who suggested it said to add chili sauce and ginger, and sauté until al dente. I thanked him, and he said to thank China, as they “cook everything there.” Ok. Thanks, China!
I had no chili sauce, but improvised a homemade replacement. Once I had the chili powder sauce, I could make the stir fried cucumbers.
2 medium onions, diced
1 T dried minced garlic
3 medium cucumbers
1 tsp ground ginger
1 tsp salt
3 Tablespoons of my homemade Red Chili Powder sauce
Sauté onions, garlic and olive oil over medium heat and cook until onions are tender.
Peel the cucumbers, cut in half lengthwise, scrape out the seeds, and cut into big chunks. Salt and let drain, and after about 20 minutes, rinse and pat dry.
Add the cucumbers to onions and garlic. Cook down until tender all the way through.
Add ginger, salt to taste, and chili powder sauce.
And the verdict is: not too shabby. Needed more salt. Definitely worth doing again, and also worth figuring out different sauces to use with sautéd cucumbers. I’m thinking a honey mustard or a teriyaki sauce, with large chunks of onion instead of mincing it so small.
Let me know in the comments if you try it and if you have any tips!