13:18, 17 Jun 2024, author: Ermakova M.

Fried cucumbers with carrots

Name: Fried cucumbers with carrots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: European
Ingredients: Cucumber - 500 g; Carrot - 100 g; Garlic - 1 clove; Vegetable oil - 2 tbsp; Wine vinegar - 1 tsp; Vegeta seasoning - 1 tsp; Salt - to taste

Fried cucumbers with carrots inspired by Korean carrots are good both warm and cold. A simple, tasty, cheap and affordable dish.

Photo source: https://ru.123rf.com/profile_maxsheb

I make fried cucumbers with carrots with about the same set of seasonings as Korean carrots, with one small difference - they are usually eaten cold, while fried cucumbers with carrots can be warm. Depending on how you want to use them, you choose the amount of vinegar: for a warm dish for this amount of vegetables, one teaspoon of wine vinegar is enough, for a cold dish you need at least a tablespoon. Vegeta seasoning is my replacement for sodium glutamate. If you are categorically against flavor enhancers - well, follow your principles calmly, but then take, perhaps, more salt and pepper.

All the ingredients that go into the recipe for fried cucumbers with carrots are cheap and generally available, and the dish is prepared very quickly - especially if you have a vegetable cutter. Without it, slicing carrots, of course, takes longer.

Fried cucumbers with carrots

Кухня: European, ЗОЖ, калории: 211, время приготовления: 00:30

Ингредиенты

Cucumber - 500 g

Carrot - 100 g

Garlic - 1 clove

Vegetable oil - 2 tbsp

Wine vinegar - 1 tsp

Vegeta seasoning - 1 tsp

Salt - to taste

Рецепт

1. Peel the cucumber, cut it in half lengthwise, scrape out the middle with a teaspoon and cut it crosswise into 3 parts.

2. Cut the cucumber lengthwise into thin strips.

3. Peel the carrots and shred them on a Korean carrot grater. Alternatively, you can grate them on a coarse grater.

4. Fry the cucumbers with vegeta and a couple of tablespoons of vegetable oil over high heat for 2-3 minutes.

5. Remove the pan from the heat, add the carrots, garlic pressed through a press, a spoonful of vinegar and, perhaps, a pinch of salt. Mix well.

6. You can eat it either warm (then it’s better to use less vinegar) or cold. Enjoy!