Cucumber stir fry features a savory Asian sauce, garlic, and optional mock pork (made with soy curls). Great as a side dish or entree. Enjoy as a low-carb vegan meal or over rice or noodles.Adapted from Serious Eats.
3teaspoonshigh heat cooking oil, divided - such as avocado or grapeseed
5clovesgarlic, peeled and sliced
1tablespoonsoy sauce
1tablespoontoasted sesame oil
1tablespoonmaple syrup
2teaspoonsrice vinegar
1teaspoonred pepper flakes
1teaspooncorn starch
Instructions
After partially peeling the cucumbers, slice in half length-wise, and scrape out the soft center area. If using regular cucumbers, scrape out the seeds. Slice into half moons approximately ⅓-inch thick. Place in a large bowl and toss with the salt. Set aside for 30 minutes. The salt will draw out some of the moisture while also adding flavor. If including the vegan mock pork in your stir fry, now is a good time to hydrate the soy curls.
For the mock pork, combine all ingredients (soy curls - black pepper) in a large bowl. Stir well and let soak for 10 minutes, stirring occasionally. Once rehydrated, pick up handfuls of the soy curls and squeeze over the sink to remove excess liquid. Discard any liquid left in the bowl.
Rinse the salted cucumber very well under cold water, then dry with a lint-free towel.
To make the sauce, whisk together the soy sauce, sesame oil, maple syrup, vinegar, pepper flakes, and corn starch. Set aside.
Preheat a wok over medium-high heat and add 2 teaspoons oil. Stir fry the soy curls until golden brown, about 5 minutes. Transfer to a plate, and carefully wipe out the wok with a damp paper towel.
Return the wok to medium-high heat, add add 1 teaspoon oil. Cook the garlic for 30 seconds, stirring frequently so it doesn't burn. Add the cucumbers and cook for about 2 minutes.
Pour the sauce into the wok and cook for 1 minute - it should look thickened and sticky. Return the soy curl "pork" to the wok, and toss to combine. Serve hot. See Notes for serving suggestions.
Notes
If using regular cucumbers with a thicker, waxy skin, you may prefer to remove the peel entirely.Serving: if desired garnish with sliced green onion and serve with rice or noodles. Store leftovers in the refrigerator for up to 4 days. Reheat on the stovetop. Freezing not recommended.Nutrition represents one serving of stir fried cucumber and sauce (without soy curls).