Pan-Fried Cucumber with Red Perilla (Tia To) Recipe
Pan-Fried Cucumber with Red Perilla (Tia To) Recipe, a vegetables recipe with simple ingredients and a clear method. Home cooking from the Soumac recipe.
Ingredients
- 1 English cucumber, about 1 pound
- 2 tablespoons canola or peanut oil
- 1 large red moderately-hot chile, such as Fresno, seeded and chopped
- 2 teaspoons finely chopped garlic
- 1 1/2 teaspoons light (regular) soy sauce
- Salt
- 1 1/2 teaspoons unseasoned rice vinegar
- 1/4 cup finely chopped red perilla (tia to), see Vietnamese Herb Primer for details
- 1 teaspoon sesame oil
Method
-
- Trim the ends and halve the cucumber lengthwise.
- Use a teaspoon to scoop out the seeds.
- Cut the cucumber crosswise into 1/4-inch-thick pieces. 2.
- Heat a large wok or skillet over high heat.
- Swirl in the oil.
- Add the cucumber, spreading the pieces out to cover as much of the cooking surface as possible.
- Cook, undisturbed for 1 minute, then turn to fry the other side.
- Repeat this 2 or 3 times to pan-fry the cucumber until they look shiny and a few pieces pick up color. (This recipe is technically a Chinese pan-fried dish but the actual cooking marries pan-frying and stir-frying.) 3.
- Add the chile and garlic.
- Cook for 15 to 30 seconds until fragrant, then add the soy sauce and a few pinches of salt.
- Add the vinegar and stir to mix well.
- Turn off the heat.
- Dump in the red perilla and stir to combine.
- Turn off the heat and drizzle in the sesame oil.
- Stir, then transfer to a serving dish.
More Vegetables recipes
- Asparagus with Hazelnut Butter
- Baby Carrots & Onions In Cream (Irish)
- Baigan Bharta (Mashed Eggplant)
- Baked Butternut Squash
- Baked Carrots
- Basil-Vegetable Saute