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🍽️ Quick Pan-Fried Cucumbers with Ginger and Dill

140 kcal · 30 min · 4 servings

Ingredients

• 600 g large salad cucumber (1 large salad cucumber)
• 2 small red onions
• 30 g ginger (1 piece)
• 1 tbsp oil
• 50 ml white wine
• 100 ml classic vegetable broth
• 50 ml soy cream
• 3 sprigs dill
• salt
• pepper
• sugar

Instructions

1. 1. Peel the cucumber completely.
2. 2. Cut the cucumber lengthwise into four long strips.
3. 3. Remove the core from the strips.
4. 4. Cut the cucumber flesh into diagonal, thin slices.
5. 5. Peel the onions.
6. 6. Dice the onions very finely.
7. 7. Peel the ginger.
8. 8. Cut the ginger into fine strips.
9. 9. Heat the oil in a pan.
10. 10. Add the onions and ginger to the hot pan.
11. 11. Sauté the vegetables over medium heat for two minutes.
12. 12. Wait until the vegetables have lost their color and become translucent.
13. 13. Add the cucumber pieces to the pan.
14. 14. Toss the vegetables briefly.
15. 15. Pour the white wine into the pan.
16. 16. Pour in the vegetable broth.
17. 17. Cover the pan with a lid.
18. 18. Let the vegetables simmer for four minutes.
19. 19. Remove the lid from the pan.
20. 20. Stir in the soy cream sauce.
21. 21. Let the dish continue to cook uncovered for one minute.
22. 22. Wash the dill under running water.
23. 23. Shake the dill dry.
24. 24. Pluck the small dill leaves from the stems.
25. 25. Chop the dill leaves very finely.
26. 26. Reserve a small amount of dill for garnish.
27. 27. Add the remaining dill to the vegetables in the pan.
28. 28. Season the dish with salt.
29. 29. Season the dish with pepper.
30. 30. Add a pinch of sugar if desired.
31. 31. Mix everything well.
32. 32. Sprinkle the finished dish with the reserved dill.

Nutrition per serving

• kcal: 140
• Protein: 3 g · Fett/Fat: 10 g · Carbs: 8 g