How to Cook Stir-Fried Cucumber (Low-Carb)

This Live Asian Kitchen broadcast marks the beginning of my low-carb diet. For the record, I neither invented nor tweaked this recipe to fit into my current low-carb fixation; stir-fried cucumber is actually quite a common dish served up in Chinese homes back in Malaysia (and possibly other parts of the world; I don’t know).

Stir-Fried Cucumber

INGREDIENTS:

3 medium cucumbers, peeled, cut in half lengthwise and sliced

3 Tbsps dried shrimp, soaked and drained

1 Tbsp garlic, minced

1 ½ Tbsps oyster sauce

½ tsp soya sauce/fish sauce or Ayam seasoning sauce

1 tsp tapioca starch + ½ cup water (ps yes I know tapioca starch isn’t low carb but come on, we’re talking 1 tsp)

1 Tbsp oil

METHOD:

1. Heat oil in wok. Add garlic and saute until lightly browned.
2. Add dried shrimp and cook for about 10 seconds.
3. Add cucumber and toss.
4. Add sauces and mix well. Cook until cucumber is moderately translucent.
5. Add tapioca starch + water mixture, cook until sauce is thickened.
6. Adjust seasoning, remove from heat and serve.