Nyonya Style Stir-fried Sour Cucumber (Timun Su-in)

This is a dish my mother will prepare for Chinese New Year meal and a dish all family members looking forward to! We enjoy chewing the crunchy cucumber and carrot. The crunchiness is the effect of marinated in salt, sugar and vinegar before cooking, vegetables such as cucumber and carrot remains crunchy even after cooking! It is very appertizing to go with other "rich and heavy" meat dishes.
Traditionally, chicken liver and chicken gizzard are added to the dish. These chicken organs are common in the old days when housewife slaughter chicken at home, preparing for Chinese New Year prayer.
Ingredient:

• 1 (large) Cucumber


• 1 (small) Carrot


• 1 (small) Onion


• 2 (small) Chillies


• 2 (large) Chinese Black Mushrooms (optional)


• 2 Tbsp Cooking Oil


• 3 cloves of Garlic (chopped)


• Small Prawn (optional)


• Salt


• Sugar


• Vinegar


• Pepper


• 1 Tbsp Cornstarch


• 2 Tbsp Water (for cornstarch)

Method:

1. Cut all vegetables (cucumber, carrot, onion, chilli, mushroom) into desired shape.


2. First, marinate all vegetables with salt for 5-10 minutes, rinse off lightly. Second, marinate with sugar then vinegar. Retained both "marinate" sugar and vinegar for cooking.


3. Heat wok with oil and saute chopped garlic until fragranced.


4. Add prawn (optional) and stir lightly.


5. Pour in all vegetables with the "marinate" sugar and vinegar. Stir-fried with high heat for ~ 2 minutes.


6. Reduce to medium heat and add seasoning*.


7. Lastly, thicken with cornstarch. Serve hot.

*Points to highlight: Taste before seasoning is added, as additional seasoning may not required. This is a very quick and easy to prepare dish. Taste good even when it's cold!