Finished dish photo of Braised Large Cucumber — Even Tastier Than Braised Pork Belly

Braised Large Cucumber — Even Tastier Than Braised Pork Belly

A vegetable dish that gives you the taste of braised pork belly, satisfying your cravings while helping you stay fit! 😄

Ingredients

Cucumber1 piece
Cooking wine, soy sauce, dark soy sauce, and doubanjiangProper amount

Steps

1

Choose a large local cucumber. One piece makes one plate. 😁 Perfect for those on a diet.

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2

Peel the cucumber without removing the seeds, and cut it into large pieces using a roll cut.

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3

Heat oil in a hot pan, then stir-fry the cucumber.

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4

Add cooking wine (primarily to remove the grassy taste) and stir-fry.

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5

Stir-fry with dark soy sauce and soy sauce added.

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6

Cook until the dark soy sauce releases its aroma. Then add more hot water, cover the pan with a lid.

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7

Once it boils again, add a spoonful of doubanjiang for a slightly spicy taste. Cover with a lid and cook over low to medium heat for about five minutes. Bubble, bubble, done!

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8

Turn up the heat and reduce the sauce until it thickens.

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9

Serve it up — it's even tastier than braised pork belly! A real appetite-teaser!

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Cooking Tips

1. Do not remove the seeds. 2. Cut the cucumber into large chunks to make it tender and melt in your mouth. 3. Here's the key… Be sure to add dark soy sauce first and heat it until its aroma is released (remember: this step is essential for all braised dishes). Then, add the other seasonings and water (make sure it's hot water). I've shared all my secrets—wish you all to become cooking masters! Let's exchange tips! 😄