Fried Cucumber with Purple Perilla

Name: Fried Cucumber with Purple Perilla
Total time: 15 min
Yield: 2 servings
Cuisine: chinese
Ingredients: 1 cucumber; 3 tablespoons peanut oil or lard; 1 fresh red chili, seeded and finely chopped; 2 teaspoons finely chopped garlic; 1 1/2 teaspoons light soy sauce; 1 teaspoon clear rice vinegar; 6 to 8 leaves of purple perilla, shiso or Thai basil, finely chopped; 1 teaspoon sesame oil

Recipe from Fuchsia Dunlop

Adapted by Anne Mendelson

Total Time: 15 minutes
Rating: 5(7)
Comments: Read comments

Featured in: BOOK REVIEW; Eat Drink Make Revolution: The Cuisine of Hunan Province

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Ingredients

Yield:2 servings

1cucumber
3tablespoons peanut oil or lard
1fresh red chili, seeded and finely chopped
2teaspoons finely chopped garlic
1½teaspoons light soy sauce
1teaspoon clear rice vinegar
6 to 8leaves of purple perilla, shiso or Thai basil, finely chopped
1teaspoon sesame oil

Ingredient Substitution Guide

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Preparation

Step 1
Cut cucumber in half lengthwise. Holding knife at an angle, slice each half into ¼-inch-thick semicircles.
Step 2
Heat a flat-bottomed wok or large skillet over a high flame until it smokes, then add oil or lard. Add cucumber, stir and spread slices out so they cover as much of surface of wok as possible. Turn them gingerly from time to time until they brown slightly on both sides.
Step 3
Add chili and garlic and stir fry until fragrant. Add soy sauce and vinegar and mix well. Add perilla and stir. Remove from heat and stir in sesame oi1.