Chinese Stir Fry Cucumber

I forgot that it was White Dew solar term today. When I wore a skirt to go out in the morning, I felt a lot of coolness and suddenly realized the change of solar terms. I can’t help but sigh in my heart that the Chinese ancestors’ perception of Qi is simply too sensitive. In middle age, I prefer a regular life more and more, and my days seem to live like ancient Chinese, and the replacement of solar terms is my calendar.

Today’s Chinese stir fry cucumber is my favorite vegan cooking that I frequently stir-fry. Only four ingredients: cucumber, salt, light soy sauce, oil. Simple and quick doesn’t mean it will lose the taste. I like the refreshing scent of cucumber so much, and the crispy and tender taste just right when fried. I want to tell people who are pursuing low calories, completely vegetarians, don’t miss it. And maybe when you go through the refrigerator and only have a cucumber but want to stir-fried dish with rice, yes, the variety and deliciousness of Chinese cuisine will not disappoint you. Just make this stir fry cucumber.

Notes:

• In order to get crispy cucumbers, do not cut the cucumber slices too thinly, preferably 1 cm thick.
• Add or not light soy sauce, I like to add a little, it looks more appetizing. Of course, if you like to keep its natural and beautiful green, you can leave it alone.
• Garlic slices are necessary. When the oil is hot, add garlic slices, stir fry until you smell the garlic fragrance, and then add cucumber. The cucumber has the aroma of garlic, and in this dish, they are a perfect match.
• Pair with what ? Of course rice, the juice of stir-fried cucumber can also be poured into rice and serve together, ah, delicious in the world.