Cucumbers: Summer's Crisp, Cool - and Healthy - Refresher
Cucumbers refresh, but they’re also surprisingly beneficial
Ingredients
- 1 Japanese spiny cucumber or English cucumber, rinsed
- 1/2 teaspoon salt
- Vegetable oil
- 2 teaspoons sesame oil
- Dash of rice vinegar
- 1 teaspoon toasted sesame seeds (optional)
- 1/2 teaspoons red pepper flakes (optional)
Instructions
Slice the cucumber into 1/2- to 3/4-inch-thick slices, then cut the slices in half to make half-moons. Sprinkle with the salt. Place a medium skillet over medium-high heat. Once the skillet is hot, add the vegetable oil and sesame oil; swirl the oil until the skillet is coated. Add the cucumber and stir-fry it for 1 to 2 minutes or until the cucumber is tender-crisp.
Remove the skillet from the heat and sprinkle the vinegar, sesame seeds and red pepper fl akes over top. (Don’t be afraid to experiment—try adding minced garlic, too, for a garlicky punch.) Serve hot or cold.
About this recipe
Courtesy of Sam Marlow of Sandbrook Meadow Farm in Stockton
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