Stir-Fried Cucumber with Oyster sauce

Something to look forward to in the summer season is when cucumbers start making an appearance in our shops. Other than having it with satays, we like it simply stir fried with oyster sauce.

Some might think it odd, cooking a marrow that is normally eaten fresh. Try it. It really does taste delicious.

Here's us Wishing Everyone a Very Merry Christmas & Happy New Year. Eat, drink and be merry !

Ingredients
500g cucumber
1-2 Tbsp dry shrimps
1-2 Tbsp oil
1 clove garlic, minced
1-2 Tbsp oyster sauce
3-5 Tbsp water

1 tsp cornflour + 1½ tsp soy sauce (mix together)


Method
1. Soak dried shrimps with hot water until soft. Drain but reserve the water.

2. Partially strip the cucumber skin with a potato peeler (or you may prefer to cook with the skin still on). Cut the cucumber into 4, lengthwise. With a knife remove the soft pulpy seed section. Cut the cucumber thinly diagonally.

3. On high heat add oil into the wok. Fry the dried shrimp for a minute then add the garlic. Saute for a few seconds.

4. Add the cucumber and stirfry for 1-2 minutes. Add the oyster sauce and some of the reserved shrimp water.

5. If you prefer the cucumber softer, cover for 1-2 minutes. Add cornflour solution to thicken (optional). Season with salt to taste.

6. Serve with rice.


Tip
1. Any varieties of cucumber can be used. Telegraphic cucumbers have a much thinner skin and are practically seedless. There is not much soft pulpy seeds to cut off.

2. Fresh shrimps can be used in lieu of dry shrimp.