Cucumber has been long used in traditional medicine for its health benefits. Cucumber has potential antioxidant, antidiabetic, and lipid lowering abilities. It has cleansing actions and helps remove old waste materials and chemical toxins in our bodies. Cucumber soothes skin irritations and reduces swelling.
Beautiful seedless cucumbers can be found at multiple vendors at the Bethesda Central Farmers Market. Choose between two easy ways of preparing cucumbers this summer.
Cooling Chinese Cucumber Salad
Ingredients:
2 pounds of seedless cucumbers, cleaned
1 tbsp of olive oil
1 tbsp of toasted sesame oil
3 cloves of garlic, grated or finely minced
1 tbsp of rice vinegar
Salt taste
Optional: 1 tsp of Sichuan peppercorns
Steps:
Smash the cucumber with the side of your knife.
Cut the smashed cucumber lengthwise and then into bite sized pieces.
Toss with salt to taste.
Heat olive oil with Sichuan peppercorns until the aroma releases.
Drain any excess liquid from the cucumbers.
Place garlic in a small mound on top of cucumbers.
Strain out peppercorns and pour hot oil along with sesame oil directly onto garlic.
Toss thoroughly and serve.
Warming Chinese Cucumber Stir-fry
Ingredients:
3 large eggs
8 persian cucumbers, washed
3 scallions, washed, roots removed and chopped into 1 cm slices
2 tablespoons olive oil
White pepper and salt to taste
Optional: Add high quality no-MSG dashi powder to enhance flavor further
Steps:
Crack eggs into a large bowl and add salt and pepper. Beat eggs until smooth.
Slice the cucumbers lengthwise and then into bite sized pieces.
Heat 1 tablespoon of olive oil in a pan at a high heat.
Pour the beaten eggs into the pan and stir-fry, breaking the egg into bite-sized pieces.
Remove the cooked eggs into a bowl.
Add the remaining olive oil and scallions to the pan. Stir-fry until aromatic.
Add cucumber and stir-fry for 2 minutes.
Add optional dashi powder and stir-fry for 1 minute.
Add the eggs back into the pan and stir-fry for 1 minute.
Add salt and pepper to taste.
Reference:
Mukherjee, P. K., Nema, N. K., Maity, N., & Sarkar, B. K. (2013). Phytochemical and therapeutic potential of cucumber. Fitoterapia, 84, 227–236. https://doi.org/10.1016/j.fitote.2012.10.003