cucumber stir fry

cucumber and onion

I’m always looking out for things to eat for lunch that aren’t “crackers, cheese and cold meat”, especially at this time of year when soup is off the menu.

I found 1 1/2 rather tired cucumbers in the veg drawer, which is odd, as we normally demolish them quite quickly. They’re only courgettes in another form, so I decided to cook them for lunch.

I chopped them into chunks (didn’t bother skinning them), and peels and cut an onion in half, before slicing it as thinly as I could (not very :). Minced up some garlic and fresh ginger.

Put some noodles on to cook, and heated some groundnut oil in the wok. In went a teaspoon or so of sesame seeds, followed by the garlic, ginger, cucumber and onion.

Stirfried it all for about 5 minutes or so, then added a little soy sauce, and some torn basil leaves, as we happen to have a basil plant on the kitchen window sill.

Drained the noodles and added them to the wok. Made a really nice change.

3 thoughts on “cucumber stir fry”

  1. at this time of year when soup is off the menu.

    I make a lot of gazpacho in the summer. I make it in large quantities and leave it in a jug in the fridge for people to help themselves when they need it.

    Vichyssoise is good cold, too.

    I like Covents Garden Wild Mushroom soup cold, too, so I tried my own and it’s just as good. It has the advantage that one of us won’t eat it because of the colour, all the more for the rest of us!

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