Cucumber Stir Fry Recipe

Name: Cucumber Stir Fry
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: Serves 1 or more
Ingredients: 2 medium cucumbers, peeled, seeded and sliced; 4 tablespoons canola oil; 2 tablespoons grated fresh ginger; 2 cloves garlic, minced; 2 green onions, sliced; 1 pound cooked shrimp, peeled and deveined; 3 tablespoons soy sauce; 0 Crushed Red Pepper Flakes (not present in recipe); cooked rice for serving; sesame seeds for garnish (optional)

This unusual yet incredibly flavorful cucumber stir-fry is a guaranteed crowd-pleaser! The crisp cucumbers add a refreshing texture contrast to the savory protein and aromatic ginger and garlic. A quick and easy weeknight meal, perfect for those seeking a light yet satisfying Asian-inspired dish. Get ready to impress!

Prep Time 5 mins

Cook Time 18 mins

Calories 233 kcal

Protein 49g

Rating 4.4 (5 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cucumber Stir Fry

2 medium cucumbers, peeled, seeded and sliced
4 tablespoons canola oil
2 tablespoons grated fresh ginger
2 cloves garlic, minced
2 green onions, sliced
1 pound cooked shrimp, peeled and deveined
3 tablespoons soy sauce
0 Crushed Red Pepper Flakes (not present in recipe)
cooked rice for serving
sesame seeds for garnish (optional)

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How to Make Cucumber Stir Fry

Prepare all ingredients. Thinly slice cucumbers and onions, mince garlic and grate ginger. Cook rice according to package directions.
Heat a wok or large skillet over high heat. Add 1 tablespoon of oil and swirl to coat.
Once oil is shimmering, add sliced cucumbers, 1 tablespoon of grated ginger, and 1 tablespoon of soy sauce. Stir-fry for 2-3 minutes, until cucumbers are slightly softened but still crisp.
Transfer the cucumbers to a separate plate and set aside, keeping warm.
Add the remaining 3 tablespoons of oil to the wok. Once hot, add minced garlic, remaining 1 tablespoon of grated ginger, and sliced onions.
Stir-fry for 1-2 minutes, until fragrant and onions begin to soften.
Add your choice of cooked protein (shrimp, chicken, or pork) and stir-fry for another 2-3 minutes, until heated through.
Add the pre-stir-fried cucumbers back to the wok. Pour in the remaining 2 tablespoons of soy sauce and stir to combine.
Cook for another minute to allow the flavors to meld.
Serve immediately over hot cooked rice. Garnish with sesame seeds (optional).

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

10g

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Very Low Carbs Main Dish Side Dishes Pork Poultry Seafood Asian Chinese Easy Summer Chicken Dietary Low Sodium Seasonal Low Saturated Fat Low Calorie Stir Fry Low Carb Inexpensive Low In Something Meat Pasta Rice And Grains Shellfish Technique