Stir-fried Cucumber and Bean Sprouts

Name: Stir-fried Cucumber and Bean Sprouts
Yield: Serves 4 with 2–3 Other Dishes
Cuisine: China
Ingredients: 3 spring onions, trimmed and cut into 5 cm (2 in) sections, white and green parts separated; 2 thin slices ginger, peeled; 45 ml (3 tbsp) peanut or vegetable oil; 1 long cucumber, about 450 g (1 lb); 225–350 g (8–12 oz) bean sprouts; 2.5 ml (½ tsp) salt or to taste

Preparation info

Serves
4
with 2–3 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Cucumbers were introduced to China from the Middle East during the early Christian era. Bean sprouts, on the other hand, are native to China and have, during the 20th century, become very popular in the West. Stir-fried together, they are pretty to look at, crunchy, and also healthy.

Ingredients

225–350 g (8–12 oz) bean sprouts
1 long cucumber, about

Asia
China
Side dish
Vegan
Gluten-free

Method

If the bean sprouts do not look as pristine as they should be, rinse them. Drain thoroughly; better still, put into a salad spinner and spin off excess moisture.
Rinse the cucumber and halve lengthways. Remove the seedy pulp in the centre, cut each half on the diagonal at about 3 m