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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the cucumber in half lengthwise and then, with the knife at an angle, cut each half into slanted, almost semicircular slices about 1/4 inch thick. | 2. Heat the wok over a high flame until smoke rises, then add the oil and swirl around; add the cucumber and fry for a few minutes until the slices are tinged a little golden. Spread the slices out so they cover as much as possible of the bottom of the wok, turning from time to time. | 3. Add the chili and garlic to the wok and stir-fry until fragrant, adding the soy sauce as you go; splash the vinegar around the side of the wok and mix well. Add the herbs and stir a few times; then, off the heat, stir in the sesame oil and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	1			15.6	3.7752	0.6759999999999999	0.1144
red chile	1		seeded chopped	-	-	-	-
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
soy sauce	1 1/2	1/2		12.72	1.1832	1.9536	0.1368
rice vinegar	1	teaspoon		-	-	-	-
basil leaf			chopped sweet	-	-	-	-
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
peanut oil	3	tablespoons		358.02	0.0	0.0	40.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.