Thai Sauteed Cucumbers
An easy side dish to bring any meal to life! These cucumbers take on a life of their own, absorbing all of the flavors added, and so easy to tailor the spice level to your liking!
Some Like it Hot! Great movie, but also a great reminder in the kitchen that some don’t like it hot. I am a fan of spice, and I have learned through many dinner parties (sorry for those of you who know who you are!) that less can be more. Especially with chili paste, I find there can be a subtle, slow creep that sneaks up on your taste buds and can leave an unpleasant lasting impression on an otherwise great dish. In this recipe using chili paste, I did not incorporate a dairy or coconut milk, as is often used, but instead added a splash of water to loosen up the paste. This does not tame the spice level, so as you are sauteing, I would encourage adding the paste bit by bit and testing often to make sure you keep that in control. The cucumbers act like a sponge and while that works in our favor with this dish if done correctly, it can be hard to correct if not.
The look alike. This was a first for me. I have never sauteed cucumbers. I’m sure I’ve had them warm (maybe?), but not intentionally cooked them by themselves. I was dedicated to trying a way to use them cooked. What I didn’t expect was the texture. When raw, cucumbers have a firm and crunchy exterior, and can have a softer middle that still holds form. When I sauteed these, I assumed they may get mushy if overdone or at least soften (which I later learn they can, so be careful not to overcook, or if using a very ripe cucumber, dab with a towel before cooking). To my surprise, it seemed that they actually firmed up, or at least maintained their structure. After these were fully cooked and the sauce sufficiently blended, I set them out for the taste testing to begin. Without missing a beat, the feedback was that these were great zucchini! Since the cucumber maintained its form and absorbed flavor, the almost citrus, refreshing flavor of a cucumber was gone and replaced with a vegetable-like quality. Quite interesting and leads to many ideas for future uses!
Looking for other ways to use cucumbers? Try out:
This recipe was created as a part of the Tour of the Markets challenge, where I try to use seasonal produce in new and creative ways. If you haven’t been following along, check out past markets and recipes here!
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Thai Sauteed Cucumbers
Equipment
- Kitchen knife
- Skillet
- Mixing bowl
Ingredients
- 2 medium Cucumbers
- 2-3 stalks Garlic Scapes
- 1/2 white Onion
- 1 clove Garlic
- 1/2 tsp Fresh Ginger
- 1 tsp Crushed Red Pepper or more, to taste
- 1 tbsp Soy Sauce or Liquid Aminos
- 2 tbsp Chili Paste
- 1 tbsp Olive Oil
- 2 tbsp Crush Peanuts
- Salt and Pepper to taste
Instructions
- In skillet, warm oil and add sliced onion and garlic scapes, sautéing until fragrant. Add minced garlic and ginger.
- Slice cucumbers and add to pan, also stirring in the soy sauce and chili paste, mixing together well.
- Allow the vegetables to absorb the sauce and fully blend, adding a splash of water if needed to loosen the paste. Add red pepper, salt and pepper.
- Once cucumbers have had a chance to cook thoroughly and onions are translucent, transfer to a serving dish and top with crushed peanuts. Enjoy!
