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Recent PostsLucky Chinese New Year DumplingsBathtub Gin RecipeEnter the Dragon: Fun Lunar New Year (Tet) Sweets, Cards & DecorAsian Tofu Update: First Review and Ebook NewsPan-Fried Cucumber with Red Perilla (Tia To) RecipePan-Seared Egg Tofu "Scallops" with Sweet Chile Sauce RecipeFarewell 2011, Hello Year of the Dragon!Chinese Pigs in Blanket RecipeDeviled Sriracha Crab Rangoon RecipeDad’s Other Holy Trinity: Tiger Balm, Eucalyptus Oil, and ToothpicksAwards + Praise
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« Pan-Seared Egg Tofu "Scallops" with Sweet Chile Sauce Recipe |Main| Asian Tofu Update: First Review and Ebook News »
January 05, 2012Pan-Fried Cucumber with Red Perilla (Tia To) Recipe
Asian food expert Bruce Cost told me years back that two-toned Vietnamese tia to (red perilla) was also used by the Chinese. I didn't see it mentioned until I read Fuchsia Dunlop's Revolutionary Chinese Cookbook. In her collection of Hunan recipes was this gem. It's unusual to cook cucumber but it's understandable. There are few vegetables that are eaten raw in the Chinese repertoire so it's no wonder that cucumber gets cooked. Pan-frying turns cucumber into a juicy morsel with a slight pickle-like crunch.
The aromatics and seasonings enliven the flavors. At the end, chopped red perilla (aka purple perilla, zi su in Mandarin) is added for an herby finish. Our mild winter left me with a decent amount of tia to leaves in my garden. Thai basil could be substituted if you can't find the perilla, which is sold at Vietnamese and Chinese markets catering to Vietnamese shoppers. In Chinese, this Hunan dish is called zi su jian huang gua.
Serves 2 as a side dish
1 English cucumber, about 1 pound
2 tablespoons canola or peanut oil
1 large red moderately-hot chile, such as Fresno, seeded and chopped
2 teaspoons finely chopped garlic
1 1/2 teaspoons light (regular) soy sauce
Salt
1 1/2 teaspoons unseasoned rice vinegar
1/4 cup finely chopped red perilla (tia to), see Vietnamese Herb Primer for details
1 teaspoon sesame oil
1. Trim the ends and halve the cucumber lengthwise. Use a teaspoon to scoop out the seeds. Cut the cucumber crosswise into 1/4-inch-thick pieces.
2. Heat a large wok or skillet over high heat. Swirl in the oil. Add the cucumber, spreading the pieces out to cover as much of the cooking surface as possible. Cook, undisturbed for 1 minute, then turn to fry the other side. Repeat this 2 or 3 times to pan-fry the cucumber until they look shiny and a few pieces pick up color. (This recipe is technically a Chinese pan-fried dish but the actual cooking marries pan-frying and stir-frying.)
3. Add the chile and garlic. Cook for 15 to 30 seconds until fragrant, then add the soy sauce and a few pinches of salt. Add the vinegar and stir to mix well. Turn off the heat. Dump in the red perilla and stir to combine. Turn off the heat and drizzle in the sesame oil. Stir, then transfer to a serving dish.
(Adapted from Fuchsia Dunlop's Revolutionary Chinese Cookbook, W. W. Norton, 2007)
More Hunan recipes:
Chairman Mao's Red-Cooked Pork BellyStir-fried Pork, Black Beans, and Green BeansPosted in Recipes: All, Recipes: Chinese, Recipes: Fast and Easy, Recipes: Gluten-Free Adaptable, Recipes: Vegan, Recipes: Vegetable Sides and Pickles, Recipes: Vegetarian | Permalink | | Comments
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Can't stress enough the high heat -- long cooking time will make the cucumber leak water into a soupy mess. The Vietnamese also stir fry cucumber with beef, no?
Posted by:Binh |January 06, 2012 at 09:48 AMI've not seen the Viet stir-fry of Beef and Cucumber, Binh.
Yes, high heat and spreading the cucumber out takes care of the leakiness! Good point. You're obviously experienced in this. ;-]
Posted by:Andrea Nguyen |January 06, 2012 at 09:53 AM
i love cukes raw .. my one cooked recipe is to sauté it in butter, with dill or tarragon - i use dried herbs if i don't have fresh - quick and so delicious .. thank you for this recipe!
Posted by:maluE |January 06, 2012 at 12:04 PM
I remember having a heated cucumber dish at a Vietnamese restaurant in Victoria, BC, Canada about 15 years ago and finding the taste and texture to be surprisingly good. I also remember that once the dish cooled down to room temperature the texture was not so pleasant. Mind you I find room temperature tea to be undrinkable too.
Posted by:Shall1028 |January 06, 2012 at 05:33 PM Verify your Comment Previewing your CommentPosted by: |This is only a preview. Your comment has not yet been posted.
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