In Western cuisine cucumbers are usually eaten raw, but in Asian countries the cucumber is widely used in stir-fry dishes too. An Asian-style cucumber has a spiny skin and the texture is more dry, so it is more suitable for stir-frying; it retains its firm bite, shape and crunchiness even after cooking.
Asian cucumbers in Western countries Did you know that only 20% of Western consumers currently use cucumbers in their stir-fried meals? Become a trend-setter and try an Asian cucumber, often available in Chinese supermarkets. And let us know which recipe is your favourite.