Pan-Fried Cucumber

Prep time: 20 min   |    Cook time: 10 min   |   Ready In: 30 min


  • 2 lbs. cucumbers

  • 1 teaspoon salt

  • 2 tablespoons sunflower oil

  • 4 garlic cloves, minced

  • 1 hot pepper, minced (remove seeds for less heat)


  • 1 tablespoon soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon sesame oil

  • 1 tablespoon honey

  • 1 teaspoon sesame seeds, toasted

To prepare the cucumbers, slice each one in half lengthwise. Scoop out the seeds and then cut crosswise into 1/4 inch slices. Place the slices in a colander, toss with the salt and let them drain in the sink for 15 minutes or so.

Meanwhile, make the sauce by combining all of its ingredients in a small bowl, set aside.

Heat a large skillet over high heat and coat the surface with the oil. Toss the cucumbers to shake off excess liquid, then spread them evenly across the skillet with as little overlap as possible. Fry, undisturbed, until the slices start to brown a bit on the bottom, around 2 minutes. Use a spatula to flip them over and fry the other side, about 2 minutes more. Stir in the garlic and pepper and cook until fragrant, about 1 minute.

Pour in the sauce, stir to coat and heat through before serving.