This Sautéed dish retains the natural succulence of the cucumber, while also infusing the recipe with a pleasantly refreshing hint of garlic and chilli.
Thinly slice the cucumber and place in a colander. Sprinkle with salt, then leave to stand for 10 minutes. Drain off any excess liquid and transfer to a clean bowl.
Coat a frying pan or wok with the vegetable oil, and heat it over medium heat. Add the spring onion, garlic and cucumber, and quickly stir-fry together.