Pan-Fried Cucumber

Ingredients

• 1 cucumber
• 1 fresh red chile, seeded and finely chopped
• 2 teaspoons garlic, minced
• 1 1/2 teaspoons light soy sauce
• 1 teaspoon rice vinegar
• chopped fresh sweet basil leaves (or purple perilla leaves)
• 1 teaspoon sesame oil
• 3 tablespoons peanut oil (for cooking)

Directions

1. 1

   Cut the cucumber in half lengthwise and then, with the knife at an angle, cut each half into slanted, almost semicircular slices about 1/4 inch thick.

2. 2

   Heat the wok over a high flame until smoke rises, then add the oil and swirl around; add the cucumber and fry for a few minutes until the slices are tinged a little golden. Spread the slices out so they cover as much as possible of the bottom of the wok, turning from time to time.

3. 3

   Add the chili and garlic to the wok and stir-fry until fragrant, adding the soy sauce as you go; splash the vinegar around the side of the wok and mix well. Add the herbs and stir a few times; then, off the heat, stir in the sesame oil and serve.