Bolivian cucumber/Achocha

If your achochas have grown too big for using in salads try stir frying them in the following recipe.  Quick, easy and delicious!

About 12 Achocha, deseeded and sliced in four along their length

1 large aubergine sliced in strips length ways
2 cloves of garlic, thinly sliced
A thumb of root ginger, finely grated
2 tablespoons of oil
Soy sauce
Sesame oil to taste

Fry the aubergine in hot oil until cooked.  Remove and fry the achocha.  Put to one side.  Then fry the garlic and ginger for a couple of minutes and return the other vegetables to the pan/wok  Add roughly a tablespoon of soy sauce, a tablespoon of mirin and a teaspoon of honey to taste and finish with a sprinkling of sesame oil.