Shrimp Cucumber Stir Fry
When I first came to the US over 30 years ago, my American friends thought it was weird that I cooked cucumber because they were so used to eating cucumbers only in salads. I thought it was odd that my friends didn't know how to enjoy the different ways to cook cucumber. Cooking cucumber especially in a shrimp stir fry highlights the natural sweetness and juiciness of cucumbers along with the sweet succulent shrimp. In Asian cooking, meat is considered a luxury; therefore, in a lot of stir fries you'll see more vegetables than meat. This recipe for shrimp cucumber stir fry is budget friendly because it can serve a family using an affordable vegetable like cucumber and a bit more expensive shrimp (so long as you don't use a lot).
- 2 large cucumbers, sliced into 1/4 slices
- 1 pound (about 24) large shrimp, peeled and deveined, tails in tact
- 1/4 cup oyster sauce
- 6 tablespoons water
- 1 tablespoon chili flakes
- 2 tablespoons garlic chili sauce
- 2 tablespoons vegetable oil
- 1 clove garlic, finely chopped
- 4 tablespoons cilantro, chopped
- Hot, cooked rice (optional)
- In small bowl, combine oyster sauce, chili flakes, water, and garlic chili sauce; set aside.
- Heat wok or large skillet over high heat until hot. Add vegetable oil and garlic; stir-fry 10 seconds until fragrant; be careful of burning the garlic. Add shrimp; stir-fry 2 to 3 minutes. Remove shrimp mixture from wok to bowl and set aside.
- Reheat the same wok over medium-high heat. Add cucumbers and stir-fry for 1 minute. Add the oyster sauce marinade from step 1 to cucumber mixture. heat to boiling and cook until thickened. Return shrimp mixture to wok and cook until heated through. Add cilantro to heat through. Transfer shrimp and vegetables to serving dish. Serve with hot, cooked rice , if desired.
Serving Size: 4
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Preparation Time: 30 minutes