This dish is one of my favorite. My dad has been making it since I was in high school and usually it has finely diced chicken in it, but for my new diet I have to go with just cucumbers. Cucumbers are not the first thing you think of when talking about stir fry but they turn out very tender. This dish works out really well for those of us who love cucumbers but cant digest them raw. Since my husband was having dinner with me and wanted some meat (but I wanted my cucumbers meat free) I marinated some chicken breast in char siu and grilled it on my grill pan. Meat as a side order, I've come a long way since October!
2 large cucumbers (I use seedless)
2 tsp salt
10 cloves of garlic chopped coarsely
2 dried hot red pepper
4 Tbs of soy sauce
1 Tbs sherry
2 tsp sesame oil
1 tsp sugar
1 Tbs of peanut oil
3 scallions chopped
Peel the cucumbers, seed them if they have seeds, and cut into 1/2 inch cubes. Put the cucumbers in a bowl, sprinkle with salt and toss. Set aside for 30 minutes. After 30 minutes, pour the cucumbers into a colander. Quickly wash with fresh water then use your hands to squeeze out as much liquid as possible.
Heat up your oil in a wok. I do not have one, so I use a large pan. Add in the garlic and stir fry for around 15 seconds. Add the hot red peppers and stir fry for 15 more seconds. Add the cucumbers and stir fry for 1 1/2 - 2 minutes. Mix the soy sauce, sesame seed oil, sesame oil, sherry, and sugar together in another bowl. Pour onto the cucumbers and cook for another 1 - 2 minutes stirring occasionally. Remove before the cucumbers become mushy and mix in scallions.