Chinese Fried Cucumbers

by Editorial Staff

A delicious cucumber spice can be prepared quickly and easily. Chinese fried cucumbers are interesting to diversify our daily diet.

Summary

Prep Time	10 mins
Cook Time	8 mins
Total Time	18 mins
Course	Side Dish
Cuisine	Chinese

Ingredients

Cucumbers – 0.5 kg
Fresh chili peppers – 2 pods
Ginger root – 10 g
Garlic – 1 clove
Butter – 20 g
Soy sauce – 30 g
Vodka – 1 teaspoon.
Balsamic vinegar (or lemon juice) – 1 tbsp
Sugar – 1 tbsp
Salt to taste
Ground black pepper – to taste
Vegetable oil – 2 tbsp

Instructions

Peel the cucumbers and cut them in half lengthwise. If the seeds are large, they must be removed. I had young, small cucumbers, so I did not remove the seeds.
Cut the cucumbers into halves.
Peel one chili pepper and cut into thin strips.
And finely chop the second pepper.
Chop the ginger finely. Pass the garlic through a press.
Heat vegetable oil in a frying pan, add cucumbers and chili, cut into strips. Fry, stirring occasionally, over high heat for 5 minutes.
Then move the cucumbers to the side, and place the ginger, garlic and chopped chili in the free space in the pan. Cook for 1-2 minutes. Then stir the contents of the pan.
Add butter, soy sauce, vodka, balsamic vinegar, sugar, salt and black pepper to the cucumbers. Cook, stirring occasionally, for about 1 minute.
Chinese fried cucumbers are ready! Serve them to the table.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.