Surprisingly tasty, like soy sauce-flavored crunchy squash. Try this if you've got some cucumbers hanging around and you're a little pickled out. Or if you're in a vegetable rut.
I divided this recipe by three because I was fully expecting not to like this.
I apologize, perky little magazine article. You were right; these are indeed tender-crisp and bursting with fresh, full flavor.
3 medium-sized cucumbers
3 T. salad oil (I used canola)
5 t. soy sauce
1/4 t. sugar
1/4 c. water
Peel and halve each cucumber lengthwise. Cut into one-inch chunks.
In 5-quart Dutch oven or 10-inch skillet over high heat, in very hot salad oil, cook cucumbers, stirring quickly and constantly until well coated with oil. Add rest of ingredients, cover and cook over medium heat for 5 minutes or until tender-crisp, stirring occasionally.