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Appearance:
Oriental cucumber resembles the long English type variety. They have blunt spines along
their surface and are narrow and cylindrical in shape and are usually 1-2 inches in
diameter. The flesh is firm and crisp, and has a sweet, mild cucumber flavor. Choose firm,
unblemished fruit when purchasing.
Use and Preparation:
Wash, peel or score the skin for a decorative effect, slice in rounds for salad or cut
in rectangular sticks for stir-frying. Use raw, pickled, in soups or stir-fried.
Szechwan Pork Stuffed Cucumber / Stir
Fried Cucumber / Sweet and Sour Cucumber Salad
| Szechwan Pork Stuffed Cucumber |
|
| 4 large Oriental cucumbers |
Salt |
| 1 egg |
½ lb (250g) ground pork |
| 4 green onions, sliced |
1 small clove garlic, minced |
| ½ tsp (2 ml) salt |
¼ tsp (1 ml) ground ginger |
| ¼ tsp (1 ml) freshly ground Szechwan or black pepper |
|
| Peel cucumbers and halve crosswise. Slice a small piece from
the end of each half, so it stands upright. Scoop out seeds from each half, leaving a ¼
inch (.5 cm) shell. Sprinkle generously with salt and let stand. In a small bowl beat egg
with a fork, then add pork, onion, garlic, salt, ginger and pepper, mix thoroughly. Stuff
pork mixture into cucumber shells. Stand cucumbers on steamer rack. Over high heat bring
water in steamer to a boil, and set rack in steamer. Cover steamer and cook for 25
minutes. |
| Makes: 4 servings |
|
|
| Stir Fried Cucumber |
|
| 1 medium Oriental cucumber |
2 medium tomatoes (each cut into 6 wedges) |
| 1 medium onion coarsely cut |
Cooking oil |
| 2 tbsp (30 ml) fish sauce |
1 tbsp (15 ml) Szechwan sauce |
| ¼ tsp (1 ml) Oriental five spice powder |
|
| Cut cucumber in 4 lengthwise, and then across into 1 ½ inch
(4 cm) pieces. Heat wok over high heat. Add oil and when it begins to smoke add onions,
and stir-fry 1-2 minutes. Add cucumber and stir-fry another 1-2 minutes. Add the fish
sauce, Szechwan sauce and five spice powder. Toss to mix, then add tomatoes and stir-fry 1
minute. Remove from wok, serve hot. |
| Makes:4 servings |
|
|
| Sweet and Sour Cucumber Salad |
|
| 1 Oriental cucumber, unpeeled |
1 tsp (5 ml) sesame oil |
| 2 tsp (10 ml) finely chopped fresh ginger root |
2 tbsp (30 ml) sugar |
| 2 tbsp (30 ml) rice wine vinegar |
|
| Cut cucumber in half lengthwise, then cut into thin slices.
Marinate the cucumber slices in the sesame oil and ginger for 10-15 minutes. Mix sugar
and vinegar together until sugar is dissolved. Place cucumber on serving dish, pour
dressing over and toss to coat. |
| Makes: 4 servings |
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