I happened to see this kind of cucumber at H Mart this Saturday, which is not usually available at local supermarket or farmer’s market in Philadelphia. It‘s tagged as Korean cucumber. Actually it’s also a common cucumber in South China. Unlike most of the dark green and dry cucumbers locally, it’s succulent, a little sweet and fresh. Chinese usually eat raw, stir fry quickly or make a refreshing salad dish.
As a full-time mom, I usually take one day off every week. On Sunday, usually I enjoy lunch by myself at home. It’s not warm enough now. I decide to treat myself a plate of stir-fried cucumbers and and a bowl of rice and quinoa.
It’s delightful to enjoy a plate of freshening green dish at a moment of solitude, isn’t it? Spring is coming around!
- Two cucumbers, about one pound, sliced diagonally
- One piece of one-inch ginger, diced
- One tablespoon grapeseed oil
- Salt to taste
- Heat the oil in the wok.
- Stir fry ginger until aromatic. Add cucumbers to stir fry until cooked, about three minutes.
- Add salt to taste and serve with rice.