Stir-fried Cucumber Sauce(Huang Gua Jiang)
Make the most of seasonal cucumbers with this versatile stir-fried sauce that works both as a dish and a condiment.
Why do I like this recipe?
It's extremely easy to make.
There's no need for complicated ingredient preparation steps. Just cut the cucumber into thin slices and put them straight into the pan. Even if you're too tired to move when you get home from work, you can still finish a pot in 20 minutes.
It has a fresh and appetizing taste.
It's especially suitable for summer. The sauce is savory but not greasy. The cucumbers remain crispy after being stir-fried, and the combination of the cucumber's crispness and the savory sauce is really appetizing. It goes well with noodles or rice.
The ingredients are easy to buy and not expensive.
Cucumbers are available almost throughout the year. Adding some diced pork or crumbled tofu can turn it into a main dish, and it's also very affordable.
How to choose cucumbers?
When I make Stir-fried Cucumber Sauce, I always choose cucumbers of medium thickness. If they are too thick, they are likely to have seeds, and the texture will be a bit mealy after being stir-fried.
Choose cucumbers that are pale green or yellow-green in color with a natural sheen on the surface. They are usually more tender. Cucumbers with small thorns on the surface but not prickly to the touch are usually fresher.
Definitely don't choose those that are yellow or have white spots. The ones with an even dark green color are the freshest.
Recommended Tools
Non-stick pan or iron wok
Cucumbers have a high water content. If the heat is not well controlled, it is easy for the cucumbers to stick to the pan. A non-stick pan is suitable for beginners, while an iron wok, when used skillfully, can give the dish a stronger "wok hei" flavor.
Wooden spatula or silicone spatula
These types of spatulas won't easily scratch the bottom of the pan when stir-frying the sauce. A metal spatula is also okay, but if the sauce sticks to the pan and could damage the coating, it might be a pity.
Large bowl or food storage container
If you salt the cucumbers in advance, you will need a container. Glass or ceramic containers are better because plastic ones are likely to get stained.
Vegetable peeler/grater (optional)
If you want to make a cucumber shreds version for a change, using a grater is faster than slicing by hand. But be careful not to grate them too thinly, otherwise, they will become limp after stir-frying. Leaving some thicker shreds will give the dish a better texture and chewiness.
Do cucumbers need to be peeled?
It's best to keep the cucumber skin to preserve its original crispy texture. However, if you come across cucumbers with a waxy sheen on the surface, remember to scrape off the skin, otherwise, they will taste astringent after being stir-fried.
If you find that the skin tastes bitter when chewed, peel it off. Or use a vegetable peeler to peel off a strip every 1 centimeter, leaving some green skin. This way, it will have a good texture and won't be as likely to taste bitter.
INGREDIENTS
Main Ingredients
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·200g cucumbers (remove the cores and dice)
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·150g lean pork (dice)
Additional Ingredients
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·10g ginger (mince)
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·10g white part of scallions (chop)
Seasonings
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·3g salt (for pickling cucumbers)
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·10g dry yellow bean paste
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·5ml cooking wine
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·5ml dark soy sauce
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·5g salt (for seasoning)
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·10ml cornstarch slurry
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·5ml sesame oil
COOKING STEP
Step 1
Cut 200g cucumbers in half, remove the cores, and then dice them.
Step 2
Add 3g salt, mix well, and marinate for 10 minutes. Squeeze out the water after the water is released and set aside.
Step 3
Dice 150g lean pork, mince 10g ginger, and chop 10g white part of scallions.
Step 4
Heat 15ml oil. Pour in the diced meat and stir-fry until it changes color.
Step 5
Add the minced ginger, chopped scallions, and 10g dry yellow bean paste. Stir well.
Step 6
Then pour in 5ml cooking wine and 5ml dark soy sauce. Stir-fry until the color is even. Add 5g salt and stir-fry to season.
Step 7
Add the marinated cucumber dice and stir-fry over high heat for 30 seconds.
Step 8
Add 10ml cornstarch slurry to thicken and 5ml sesame oil to adjust the color.
Step 9
Stir evenly and then it can be taken out of the pot.
More recipes worth trying
Easy Shrimp and Broccoli Stir Fry
Fresh and Vibrant: Corn and Vegetable Medley
Uncomplicated Dish: Stir-fried Chinese Yam
Secrets to Success
Drain the cucumbers first after cutting
Sprinkle a small amount of salt, mix well, and marinate for 5 minutes. Rinse off the salt before putting them into the pan. This way, the cucumbers won't release too much water while stir-frying. I've tried marinating them for too long before, and the cucumbers became completely wilted, which is not ideal.
Less sauce is better than more
The ratio of light soy sauce to vinegar is 2:1. First, adjust with half a spoonful of sugar. You can add more if the taste is not strong enough later. Novices tend to pour too much soy sauce. In the end, the dish will be extremely salty and bitter.
Stir-fry over high heat throughout
Heat the pan until it starts to smoke slightly before pouring in the oil. Stir-fry the cucumber cubes for no more than 2 minutes. As soon as you see the edges becoming slightly transparent, turn off the heat immediately. The residual heat will evenly coat the sauce, and the crispness of the cucumbers will be retained just right.
Add the scrambled eggs at the end
If you're making the version with eggs, first scoop out the cooked scrambled eggs and then add them just before the cucumbers are about to be taken out of the pan. This can prevent the eggs from becoming too soft and mushy.
Variant Recipes
Spicy and Sour Extra-Spicy Version
Cut bird's eye chili peppers into rings and sauté them with minced garlic. Add an extra spoonful of white vinegar to the sauce. Sprinkle coriander before taking it out of the pan. It goes well with cold noodles. The spicy and sour flavor can make you break out in a sweat. It's really satisfying.
Japanese Miso Version
Replace light soy sauce with miso paste. Add half a spoonful of honey and sesame seeds. After stir-frying the cucumbers, turn off the heat and mix in some dried bonito flakes. The umami flavor will be completely different. It's perfect with tea rice.
Egg and Tofu Version
Dice soft tofu and put it into the pan together with cucumbers. When pouring in the egg liquid, turn to low heat and stir gently. Make the sauce a bit lighter. Finally, sprinkle with seaweed powder. The texture is smooth, just like eating a savory egg custard.
Thai Refreshing Version
Replace seasonings with fish sauce and lime juice. Add some chopped mint leaves and crushed roasted peanuts. It is recommended to use ice-cold cucumber cubes. You can eat it directly as a salad, which is even crisper and more refreshing than stir-frying.
Korean Mixed Vegetable Version
Soak the vermicelli until soft and pre-cook them. Stir-fry them together with cucumber shreds, carrot shreds, and spinach. Add Korean hot pepper paste and sesame oil. You can pretend you're eating the side dishes for bibimbap, but actually, it can be done in five minutes.
Storage Suggestions
This stir-fried cucumber sauce can be refrigerated for up to 2 days. As time passes, it will become softer and mushier, until it's completely unappetizing.
I also don't recommend freezing it, because the soft cucumber flesh doesn't tolerate freezing and thawing well.
