Stir-fried Cucumber with Small Shrimp

Name: Stir-fried Cucumber with Small Shrimp
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Chinese
Ingredients: 150 g Small shrimp (washed, with whiskers and feet trimmed off); 125 g Cucumber (washed, unpeeled, cut diagonally into 3 cm long, 1 mm thick slices); 1.5 g Sugar (for seasoning); 1 g Fine salt (for seasoning); 35 g Soy sauce (for seasoning); 50 g Cooked pork (for aroma); 2 g Cooking wine (to remove fishy odor, for seasoning); 50 g Sesame oil (for stir-frying)

A Korean-style stir-fry pairing tender small shrimp with crisp cucumber, accented by vivid red and green colors. Fragrant, tender, and full of flavor.

17 min

Easy

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Ingredients

Small shrimp (washed, with whiskers and feet trimmed off) 150 g

Cucumber (washed, unpeeled, cut diagonally into 3 cm long, 1 mm thick slices) 125 g

Sugar (for seasoning) 1.5 g

Fine salt (for seasoning) 1 g

Soy sauce (for seasoning) 35 g

Cooked pork (for aroma) 50 g

Cooking wine (to remove fishy odor, for seasoning) 2 g

Sesame oil (for stir-frying) 50 g

Instructions

Preparation

Wash the small shrimp with water and trim off the whiskers and feet. Wash the cucumber and, keeping the skin on, cut it diagonally into slices about 3 cm long and 1 mm thick.

Stir-frying

Place sesame oil in a wok and heat it over high heat. Let it cool slightly, then add the small shrimp and toss them twice. Add the cucumber, cooking wine, sugar, soy sauce, and salt, and toss twice more. Pour in 50 ml of water, bring to a boil, and stir-fry until everything is evenly mixed. Transfer to a plate and serve immediately.