1poundcucumbers (about 4 to 5 short varieties such as Kirby or Persian or 1 English cucumber)
1tablespoonvegetable or canola oil
1/2teaspoonsesame seeds (preferably crushed)
Cut the cucumbers in half lengthwise, and then thinly slice crosswise slightly diagonally. If the cucumbers are thin, you can simply cut into thin rounds.
Toss the cucumber slices with one and a half teaspoons of salt to coat evenly. Let sit for about 10 minutes.
Tightly squeeze out the water content from the salted cucumber slices. Don’t worry about bruising them. They will recover when stir-fried.
Heat a pan over high heat. Add 1/2 tablespoon of cooking oil. Quickly stir in the garlic. Add the cucumbers. Stir-fry for a minute until the cucumbers are slightly cooked. Do not overcook. Turn off the heat. Toss well with the scallion, sesame oil, and sesame seeds.