Korean Cucumber dish

Korean cucumber

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


  1. Heat the oil in the wok.
  2. Stir fry ginger until aromatic. Add cucumbers to stir fry until cooked, about three minutes.
  3. Add salt to taste and serve with rice.

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