Chinese Sautéed Cucumbers

Many people think of cucumbers as something that you eat raw on your salad or toss into your smoothie. You can actually do so much more with it and I mean more than just place cucumber slices over eyes on a spa day. In Chinese cuisine, we actually sautée the cucumbers. As a child, my ma would make this dish at least once a week. It was a quick and an easy way to get something green on the table. With literally a handful of ingredients, the result is a light and delicious dish that goes well with your brown rice or as a side. Not only is this dish yummy, it is economical and very easy to make. This recipe brings a smile to my face, as I remember having it as a child when ma would make it.

Ingredients:

4 cups of diced organic English cucumbers (seeds removed)
2 tsp of minced garlic
1/2-3/4 tsp of pink sea salt (this kind of depends more on your taste)
1 tsp of avocado oil or your choice of cooking oil
1 tsp of sesame oil
2 TBS of water

Chinese Sautéed Cucumbers

Directions:

Over medium heat, heat up the oil in a skillet.
Add in the garlic and the cucumbers at the same time and keep the ingredients moving in the skillet.
Once the the garlic coats all of the cucumbers, add the 2 TBS of water and put the lid on the skillet to steam it. Steam for 2 min and give it a check.
Cook till the cucumber is tender and translucent.
(HUH? What do you mean “tender”? It means that if you took a fork to cut the cucumber, it would go through it with ease.)
Add the pink sea salt and sesame oil (Remember, you can adjust more or less based on your taste.)
Toss it together and cook for another min.
Serve hot with some brown rice. Yummy…