Asian food expert Bruce Cost told me years back that two-toned Vietnamese tia to (red perilla) was also used by the Chinese. I didn't see it mentioned until I read Fuchsia Dunlop's Revolutionary Chinese Cookbook. In her collection of Hunan recipes was this gem. It's unusual to cook cucumber but it's understandable. There are few vegetables that are eaten raw in the Chinese repertoire so it's no wonder that cucumber gets cooked. Pan-frying turns cucumber into a juicy morsel with a slight pickle-like crunch.
The aromatics and seasonings enliven the flavors. At the end, chopped red perilla (aka purple perilla, zi su in Mandarin) is added for an herby finish. Our mild winter left me with a decent amount of tia to leaves in my garden. Thai basil could be substituted if you can't find the perilla, which is sold at Vietnamese and Chinese markets catering to Vietnamese shoppers. In Chinese, this Hunan dish is called zi su jian huang gua.
Serves 2 as a side dish
1 English cucumber, about 1 pound
2 tablespoons canola or peanut oil
1 large red moderately-hot chile, such as Fresno, seeded and chopped
2 teaspoons finely chopped garlic
1 ½ teaspoons light (regular) soy sauce
Salt
1 ½ teaspoons unseasoned rice vinegar
¼ cup finely chopped red perilla (tia to), see Vietnamese Herb Primer for details
1 teaspoon sesame oil
1. Trim the ends and halve the cucumber lengthwise. Use a teaspoon to scoop out the seeds. Cut the cucumber crosswise into ¼-inch-thick pieces.
2. Heat a large wok or skillet over high heat. Swirl in the oil. Add the cucumber, spreading the pieces out to cover as much of the cooking surface as possible. Cook, undisturbed for 1 minute, then turn to fry the other side. Repeat this 2 or 3 times to pan-fry the cucumber until they look shiny and a few pieces pick up color. (This recipe is technically a Chinese pan-fried dish but the actual cooking marries pan-frying and stir-frying.)
3. Add the chile and garlic. Cook for 15 to 30 seconds until fragrant, then add the soy sauce and a few pinches of salt. Add the vinegar and stir to mix well. Turn off the heat. Dump in the red perilla and stir to combine. Turn off the heat and drizzle in the sesame oil. Stir, then transfer to a serving dish.
(Adapted from Fuchsia Dunlop's Revolutionary Chinese Cookbook, W. W. Norton, 2007)
More Hunan recipes:
Binh says
Can't stress enough the high heat -- long cooking time will make the cucumber leak water into a soupy mess. The Vietnamese also stir fry cucumber with beef, no?
Andrea Nguyen says
I've not seen the Viet stir-fry of Beef and Cucumber, Binh.
Yes, high heat and spreading the cucumber out takes care of the leakiness! Good point. You're obviously experienced in this. ;-]
maluE says
i love cukes raw .. my one cooked recipe is to sauté it in butter, with dill or tarragon - i use dried herbs if i don't have fresh - quick and so delicious .. thank you for this recipe!
Shall1028 says
I remember having a heated cucumber dish at a Vietnamese restaurant in Victoria, BC, Canada about 15 years ago and finding the taste and texture to be surprisingly good. I also remember that once the dish cooled down to room temperature the texture was not so pleasant. Mind you I find room temperature tea to be undrinkable too.
Easy Recipes says
This looks a very simple dish to reproduce. Ingredients are simple and easily available. I think I'll give it a go! Thanks for your recipe.
marlon says
i love cukes raw .. my one cooked recipe is to sauté it in butter, with dill or tarragon.
Nickle says
simple but very healthy recipe 🙂 yummy!
CV writing service says
A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish. Thanks for sharing.
moroccan oil travel kit says
The leaves essential oils provide their strong taste. Fresh leaves have an aroma reminiscent of apples and mint, and are eaten in salad dishes. The flavor is distinct from Japanese perilla, and the leaf appearance is different, as well larger, rounder, flatter, with a less serrated edge, and often a violet coloring on the reverse side. Thanks.
doctor oz monday show says
Garlic chili sauce is a popular Asian condiment that is used in many different recipes. There are many different ways to use garlic chili sauce, both as a simple dipping sauce and in main course sauces for things like stir fry and noodle dishes. Thanks.