Instructions: Peel the cucumbers slice them in half lengthways and using a teaspoon remove the seeds.

Then cut the cucumber halves into 2.5 cm cubes.

Sprinkle them with the salt and mix well.

Put the mixture into a colander and let it sit for 20 minutes to drain.

This rids the cucumber of any excess liquid.

When the cucumber cubes have drained rinse them in water and then blot them dry with kitchen paper.

Heat a wok or large frying pan until it is hot.

Add the oil and when it is almost smoking add the chilli bean sauce or chilli powder garlic and black beans and stir for about 30 seconds.

Then add the cucumbers and stir for a few seconds until they are coated with the spices and flavourings.

Add the water and continue to stir fry over a high heat for 3 minutes until most of the water has evapourated and the cucumbers are cooked.

At this point add the sesame oil and serve immediately.

It always mystified me when I was a child to see Americans eating cucumbers raw. We Chinese never eat them like this. If they are not pickled then they must be cooked. We prefer them when they are in season young tender and bursting with juice. This is a simple stir fried cucumber dish from western China. Once the ingredients are assembled it is very quick to cook. The chilli and garlic contrast well with the cool crisp cucumber.

Serves 4

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