Golden-Charred Cucumber with Chili and Basil
Discover a vibrant twist on a classic vegetable with this Golden-Charred Cucumber with Chili and Basil recipe. This delightful dish elevates the humble cucumber by pan-frying it to achieve a perfect golden hue while retaining its crisp texture. The blending of fragrant garlic, fresh red chile, and aromatic herbs adds depth and complexity to each bite, creating a remarkable balance of flavors. Perfect as a side dish or a light main course, this recipe showcases how simple ingredients can shine when paired thoughtfully. Perfect for a summer meal or a fresh addition to any dinner table.
2
Servings
N/A
Calories
8
Ingredients
Ingredients
Cucumber
1 (Cut in half lengthwise and sliced into slanted semicircles, about 1/4 inch thick.)
Fresh Red Chile
1 (Seeded and finely chopped.)
Garlic
2 teaspoons (Minced.)
Light Soy Sauce
1 1/2 teaspoons
Rice Vinegar
1 teaspoon
Fresh Sweet Basil Leaves
to taste (Chopped (or use purple perilla leaves).)
Sesame Oil
1 teaspoon
Peanut Oil
3 tablespoons (For cooking.)
Instructions
1
Start by preparing the cucumber: cut it in half lengthwise, then slice each half at an angle into slanted semicircular pieces, each about 1/4 inch thick.
2
Heat your wok over high heat until you see smoke rising, then carefully add the peanut oil and swirl to coat the surface evenly.
3
Place the cucumber slices in a single layer within the wok, ensuring they make contact with the hot surface to achieve a lovely golden color. Fry for a few minutes, turning occasionally to get an even char.
4
Once the cucumber slices start to turn golden, toss in the chopped chili and minced garlic, stirring quickly until fragrant.
5
Add the light soy sauce and splash the rice vinegar around the edges of the wok, mixing well to infuse the flavors.
6
Just before serving, toss in the fresh basil leaves, stirring gently to combine. Finally, remove from heat and drizzle the sesame oil on top for an added layer of flavor.
7
Serve immediately as a vibrant side dish or light main.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Golden-Charred Cucumber with Chili and Basil?
It is a vibrant dish that elevates the humble cucumber by pan-frying it to achieve a golden char while maintaining a crisp texture, flavored with garlic, chili, and fresh herbs.
How many servings does this recipe yield?
This recipe is designed to serve 2 people.
What are the main ingredients for the Golden-Charred Cucumber?
The main ingredients include cucumber, fresh red chili, garlic, light soy sauce, rice vinegar, fresh sweet basil leaves, sesame oil, and peanut oil.
How should the cucumber be prepared?
The cucumber should be cut in half lengthwise and then sliced at an angle into slanted semicircular pieces about 1/4 inch thick.
What type of oil is used for cooking the cucumber?
Peanut oil is used for pan-frying because of its high smoke point and flavor.
Is this cucumber recipe vegetarian-friendly?
Yes, this recipe is tagged as vegetarian and contains no meat products.
Can I use a substitute for fresh sweet basil leaves?
Yes, you can use purple perilla leaves as an alternative to fresh sweet basil leaves.
How do you achieve the golden char on the cucumbers?
By placing the cucumber slices in a single layer in a very hot wok and frying them for a few minutes while turning occasionally.
What is the role of rice vinegar in this dish?
Rice vinegar is splashed around the edges of the wok to infuse the dish with a light acidity and depth of flavor.
How much garlic is needed for this recipe?
You will need 2 teaspoons of minced garlic.
What kind of chili is used in this recipe?
The recipe calls for 1 fresh red chili, seeded and finely chopped.
How much sesame oil should be added?
A drizzle of 1 teaspoon of sesame oil is added at the end for flavor.
When should the basil leaves be added?
Toss in the fresh basil leaves just before serving, stirring gently to combine.
Do I need to peel the cucumber?
The recipe does not specify peeling the cucumber; the skin helps maintain the crisp texture and takes the char well.
What is the first step in cooking the dish?
The first step is to heat your wok over high heat until smoke rises before adding the peanut oil.
Can this be served as a main dish?
Yes, it is versatile enough to be served as either a vibrant side dish or a light main course.
Why is the wok heated until it smokes?
Heating the wok until smoke rises ensures it is hot enough to char the cucumbers quickly without making them soggy.
How much light soy sauce is required?
The recipe uses 1 1/2 teaspoons of light soy sauce.
What is the texture of the finished dish?
The cucumbers should have a golden-charred exterior while retaining a crisp interior texture.
Should the red chili be seeded?
Yes, the fresh red chili should be seeded and finely chopped before being added to the wok.
How long should I fry the cucumbers?
Fry them for a few minutes until they achieve a lovely golden color, turning occasionally.
What tags are associated with this recipe?
Tags include cucumber, vegetable, pan-fried, sides, asian cuisine, quick recipe, healthy eating, and vegetarian.
Is there a specific amount of basil to use?
The recipe suggests adding fresh sweet basil leaves to taste.
Can I use other types of oil for this recipe?
While peanut oil is specified for its properties, you can use other high-heat neutral oils, but peanut oil is recommended for the best flavor.
How many ingredients are in this recipe?
There are 8 distinct ingredients used in this recipe.
What kind of soy sauce is best?
Light soy sauce is used to provide saltiness without overpowering the color of the golden cucumbers.
Should I serve the dish hot or cold?
The recipe recommends serving the dish immediately while it is fresh and vibrant.
Is this a quick recipe to make?
Yes, it is tagged as a quick recipe, making it ideal for a fast side dish or meal.
What happens if I don't use a single layer when frying?
If the cucumbers are crowded, they may steam rather than char, losing the desired golden color and crispness.
Where is the rice vinegar added in the wok?
It is splashed around the edges of the wok to help it vaporize and distribute flavor evenly.