Materials
Stir-fried cucumber with perilla leaves - a quick and easy home-style dish.
Scrub the cucumber with salt to remove pesticide residue, then rinse thoroughly. Wash the perilla leaves under running water. Soak them in a solution of baking soda for 20 minutes to remove pesticide residue. Rinse thoroughly under running water and drain.
Prepare the side dishes: Slice ginger, garlic, and shallots; cut perilla leaves into small pieces; cut cucumber into thick slices.
Heat a pan with plenty of oil and arrange the cucumber slices evenly on the bottom. Cook over medium-low heat, rotating the pan to ensure even browning on both sides. (Thicker slices of cucumber are less likely to burn.) Remove and set aside.
Heat a wok with a little oil over high heat. Add ginger, garlic, and shallots and sauté until fragrant. Sauté for 1 minute. Then add cucumber slices and stir-fry for 2 minutes.
Add the perilla leaves and stir-fry for another 2 minutes to bring out the aroma of the perilla. Drizzle 1 tablespoon (10 grams) of light soy sauce and 1.5 teaspoon (1.5 grams) of salt along the edge of the pan.
Continue stir-frying for 1 minute to allow the seasonings to meld. The perilla and cucumber should be cooked through and fragrant. Turn off the heat and serve. Perilla and Cucumber Stir-fry is complete! ✅ A light and refreshing seasonal dish for summer.
