By: Adapted from www.cooking.nytimes.com.
If you’ve never had stir-fried cucumber, you’ll want to give this recipe a try. The still crunchy cucumber pairs perfectly with the tender eggplant. Serve with steamed white rice.
Time: Preparation 15 mins
Cooking 10 mins
Serving: 2 Servings
Ingredients
- 1.5 lb Japanese eggplant
- salt
- 2 Mediterannean cucumbers
- 2 T rice vinegar
- 1 T soy sauce
- 0.5 t sugar
- 2 t toasted sesame oil
- 2 T peanut oil
- 1 T minced ginger
- 0.25 t crushed red pepper flakes
- 2 T minced scallions
Preparation
Trim the stems from the eggplants. Slice eggplants in half lengthwise, then slice into 1/4-inch half moons. Sprinkle lightly with salt, then place in a colander to drain. Let sit for 15 minutes, then squeeze out excess liquid, and lay in a single layer on paper towels and blot dry.
Trim the ends from the cucumbers. Slice the cucumbers in half lengthwise, then slice diagonally into 1/4-inch half moons.
In a small bowl, whisk together the rice vinegar, soy sauce, sugar, and sesame oil.
Heat a large skillet or wok over high heat, until a drop of water evaporates within one second from its surface. Add the peanut or canola oil and turn the pan to coat it. Stir-fry the eggplant for 3-4 minutes, until cooked through. Stir in the ginger and crushed red pepper flakes, and stir-fry for 30 seconds. Stir in the cucumbers and scallions, and stir-fry for just 30 seconds. Pour in the rice vinegar-soy sauce mixture, and continue to stir-fry for 1 more minute. Remove from heat and serve.
