Look for the long English or European cucumbers that come wrapped in plastic; these aren’t waxed and can be enjoyed with the peels still on for better texture.
3slicesfresh ginger, peeled
2-3scallions, cut into 1-inch sections, white and green parts separated
1 long English or European cucumber (not waxed), cut in sticks as for french fries
Heat the wok over a high heat until smoke rises. Add the oil and swirl it around. Add the ginger, then the white scallions, and let sizzle for a few seconds to release their aroma. Add the cucumber and, sliding the wok scoop to the bottom of the wok, flip and turn for 2-3 minutes. Then add the salt and green scallions, stir, and remove to a serving plate. Serve immediately.