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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the cucumbers, cut them in half lengthways and remove the seeds using a teaspoon. | 2. Cut the cucumber in 1 inch cubes, put them in a colander, sprinkle with the salt, mix and let them stand for about 20 minutes to drain excess liquid. | 3. Then rinse them in water and dry them with kitchen paper. | 4. Heat a wok, then add the oil, when the oil is hot adding the bean sauce, garlic and black beans, stir-fry for 30 seconds. | 5. Now add the cucumbers, fry them until coated with the spices, add the water and go on stir-frying for several minutes on a high heat until most of the water has evaporated. | 6. Add the sesame oil, mix and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	1 1/2	1/2		23.4	5.6628	1.014	0.1716
salt	2	teaspoons		-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
chili bean sauce	1/4	teaspoon		-	-	-	-
garlic	4	cloves	chopped	17.88	3.9672	0.7632	0.06
black bean	1 1/2	1/2	chopped	1487.7211	272.0654	94.2369	6.1952
water	4	fluid		-	-	-	-
sesame oil	1 1/2	1/2		59.67	0.0	0.0	6.75

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