Chinese Cucumber

Appears in
Chinese Technique
Chinese Technique

By Ken Hom

Published 1981

  • About
Chinese cucumbers are difficult to find in this country, although you can find seeds for them and grow your own. They are longer and narrower than the cucumbers found in most American supermarkets (the expensive “English” cucumbers are more similar), but our own supermarket variety can be used too.

Here the cucumbers are stir-fried with Flower Carrots and allowed to marinate and wilt in the sauce in which they are cooked, then are refrigerated. Served cold, the cucumbers make an excellent first course or salad course, wonderful for summer eating. Both unusual and easy, the salad can be made way ahead of time; the more it marinates, the tastier it becomes.