Why it works
- The high-output flame of the Kitchen Blowtorch delivers the distinctive smoky aroma and flavor of classic wok that is hard to achieve on a Western stove.
- Brining and draining the cucumbers before cooking allows them to soak in the hot pumpkin instead of steaming in the mush.
- Sautéing the mushrooms over high heat hardens them, then simmering them in a special cucumber juice cooks them and brings out a subtle vegetable sweetness.
Cucumbers are an underrated and underutilized ingredient in the stir-fry world. The radiant heat of wok cooking makes them soft, fruity and juicy, without turning them into mushy. Here, we give cucumbers an extra layer of flavor with the help of a kitchen blowtorch, which is provided by the smoky wok, an essential ingredient in Chinese stir-fry cooking. This recipe is a great introduction to the benefits of our flashlight hack.
Juicy, flame-licked cucumbers are paired with meaty king trumpet mushrooms, and funky, salty, and spicy fermented bean curd for a vegetarian stir-fry that’s simple, but far from basic.
February 2020
The heating hack that makes this veggie stir-fry shine.
Cook mode
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- 2 English cucumber (1 pound; 450Yes)
- Kosher salt
- 2 Tablespoons (30 ml) Vegetable oil
- 10 Ounce (280 grams) King trumpet mushroomcut in half lengthwise and into 1-1/2 inch pieces.
- 1 Garlic cloves (5 g), minced
- 1 teaspoon (6 grams) Yogurt fermented in sesame oil (see note)
- White pepper
- 1 teaspoon (2 grams) Sesame seeds
Using a sharp knife, halve the cucumber lengthwise, and using a spoon scrape out the seeds; Reserve the seeds in a small bowl. Halve the cucumber slices lengthwise, and then cut crosswise into 1 1/2-inch slices. Transfer cucumbers to a medium bowl with 1 teaspoon (4 grams) salt, and toss until well coated. Let sit until cucumbers are liquid, about 15 minutes. Drain the cucumbers, reserving the liquid. Strain the liquid that collects in the small bowl with the seeds through a fine-mesh strainer into the bowl with the reserved cucumber liquid. Discard the seeds.
In a wok or large carbon steel skillet, heat 1 tablespoon (15 mL) oil over high heat until smoking. Add mushrooms and cook, stirring frequently, until browned on most sides, 1 to 2 minutes. Reduce heat to medium, add reserved cucumber liquid, cover, and cook until mushrooms are tender, about 2 minutes. Uncover, return heat to high, and cook, stirring frequently, until liquid has evaporated, about 1 minute more.
Serious Eats / Vicky Wasek Add the remaining 1 tablespoon (15 mL) of oil and toss the cucumbers. Cook, stirring frequently, until cucumbers begin to brown, about 1 minute. Using a blowtorch, raise the flame 2 to 3 inches, stirring constantly, until the oil burns and smells smoky, about 30 seconds. Stir in the garlic and fermented bean curd and cook until fragrant, about 30 seconds longer. Add salt and pepper to taste. Transfer the stir fry to a serving platter and sprinkle with sesame seeds. Serve immediately.
Serious Eats / Vicky Wasek
Special equipment
Carbon steel wok or Carbon steel skillet, High output kitchen torch
Notes
Yogurt fermented in sesame oil can be found in Chinese markets or online.
Build ahead and store
This dish is best enjoyed immediately.