Sautéing long beans and cucumber for dinner

This evening I bought long beans and cucumbers. At first, I didn’t know what to do with them, but finally, I decided to sauté them. I used two cucumbers and a few long beans. I cut the beans into 1 cm pieces and removed the cucumber seeds, which are surrounded by watery flesh that isn’t tasty cooked.

I cleaned the cucumbers and long beans. I took a few chilies, one garlic clove, and two onions. I sliced the garlic and onions and sautéed them. When the aroma turned fragrant, I added the sliced cucumbers and long beans to the pan. Then I poured in a little water and added salt and sugar.

I stirred the sautéed long beans and cucumbers until they became tender. After that, I took out a small portion and ate it with fried tofu and white rice. The combination was simple but delicious, perfect for a light dinner at the end of the day.

Tofu provides good protein, long beans are rich in vitamins, and cucumbers offer fiber, while the rice supplies carbohydrates. I thought it was a healthy dinner, balanced and satisfying. It’s also suitable for vegetarians, making it a great option for those looking for a simple, plant-based meal that’s both nutritious and easy to prepare.

In the end, it actually turned out pretty good. I didn’t expect much from cucumbers and long beans, but they made a decent team. The tofu behaved, the rice did its job, and nothing got burned. Not bad for a dinner I totally made up on the spot!