Categories: February

Ingredients

• 2 cucumbers, about 750g
• 2 large courgettes, about 450g, halved lengthways
• 2.5 tsp salt
• 2 tbsp groundnut oil
• 4 garlic cloves, coarsely chopped
• thumb-size piece of fresh ginger, finely chopped
• 1/2 tsp Chinese five spice
• 2 tsp sugar
• 2 tsp hot chilli sauce
• 2 tbsp vegetable oyster sauce or dark soy sauce
• 2 tsp sesame oil

Directions

1. Peel the cucumbers, slice in half lengthways and, using a teaspoon, remove and discard the seeds. Cut the cucumber and courgette halves into 2.5cm chunks. Put into a large colander, sprinkle with 2 teaspoons salt and mix well. Set aside over the sink for 20 minutes, to extract the liquid from the vegetables.

2. Rinse the cucumber and courgette well in water to remove the salt, then pat dry with kitchen paper. Heat a wok or large frying pan over a high heat. When hot, add the groundnut oil. When it is very hot and slightly smoking, add the remaining salt, the garlic, ginger and Chinese five spice. Stir-fry for about 20 seconds.
3. Add the vegetables to the pan and continue to stir-fry over a high heat for about 5 minutes, or until the vegetables are just cooked. Stir in the sugar, chilli sauce and oyster or soy sauce and continue to cook for 2 minutes. Add the sesame oil, toss together and serve immediately.

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