Stir-fried cucumber

Ingredients

• 1 large cucumber
• 6 small spring onions
• 3 cloves of garlic
• 1 tablespoon of light soy sauce
• vegetable oil

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Preparation

• Cut the ends off the cucumber, and cut the cucumber into 3 or 4 segments crosswise.
• Cut each segment lengthwise into slices - neither wafer-thin nor too thick - discarding the outside slice on each side to reduce the amount of cucumber skin.
• Then cut the pile of slices in half, lengthwise to give you narrow rectangles.
• Peel the garlic cloves, squash with the side of a large knife, then chop.
  
• Cut the spring onions into 1cm lengths, using all but the very leafiest end.
• In a wok, heat a little vegetable oil until it is smoking, add the garlic and spring onion and fry for a few seconds before addding the cucumber slices.
• Stir-fry until the cucumber pieces are all hot, but taking care not to overcook them. The cucumber should still taste crunchy and fresh.

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