Fried Cucumber with Purple Perilla

Source: Fuchsia Dunlop

Ingredients:

• 1 cucumber, about 400g
• 1 fresh red chilli, de-seeded and finely chopped
• 2 tsp finely chopped garlic
• 1,5 tsp clear rice vinegar
• a small handful purple perilla, finely chopped
• 1 tsp sesame oil
• 3 tbsp groundnut oil or lard for cooking

Method:

Cut the cucumber in half, lengthwise and then, with the knife at an angle, cut each half into slanted, almost semicircular slices about 0,5cm thick

Heat the work over a high flame until smoke rises, then add the oil or lard and swirl around. Add the cucumber and fry for a few minutes until the slices are tinged and a little golden. Spread the slices out so they cover as much as possible on the base of the work, turning from time to time.

Add the chilli and garlic to the wok and stir-fry until fragrant, adding the soy sauce as you go. Splash the vinegar around the side of the work and mix well. Add the perilla and stir a few times. Then, off the heat, stir in the sesame oil and serve.