Chinese Pastoral Delicacy: Cucumber and Perilla Duet

October 17, 2013

161

This is a quick dish of pastoral style. Its delicacy comes from the fresh taste of juicy vegetables, the exotic eastern spice perilla, and the simple ingredients and cuisine. Note: perilla is an eastern spice similar to basil. If it is unavailable, basil can be used instead for this dish.

14 ounces cucumbers
1 ounce perilla (fresh, or 1/2 ounce dried)
1/8 ounce garlic (about 3 petals)
2 head red chili
1 teaspoon sugar
1 tablespoon soy sauce (light)
1 tablespoon vinegar
1 tablespoon vegetable oil

Slice the cucumbers into diagonal slices. Discard the stems of perilla and coarsely chop it. Halve the garlic and the chilies lengthways. Heat the oil in a pan and fry the cucumber until it is medium well done. Add the garlic, chili and basil, fry until the aroma rises. Add the sugar and sauté for 15 seconds, in order to give the dish a brighter colour. Add the soy sauce and vinegar and sauté for another 15 seconds before finishing. (The recipe is original and IS NOT TO BE reprinted in full text. If interested, please reprint the abstract only and offer a hyperlink to this original recipe webpage.)

Nutritions

Calories
49

Sodium
317mg
13% DV

Fat
3g
6% DV

Protein
1.0g
2% DV

Carbs
3g
1% DV

Fiber
1g
5% DV