Peel the cucumbers, halve them lengthways, then scoop out the seeds. Dice the cucumbers into 2cm cubes. Toss with the salt marinade and mix well.
Leave the cucumber cubes in a colander for 20 minutes to drain the excess water. Rinse it in water and blot them dry with kitchen towel.
Heat oil in a wok or large saucepan until it is slightly smoking, add the ginger and spring onions, and stir-fry for about 30 seconds.
Add the cucumbers and seasoning and keep stirring for another 30 seconds until they are well coated with the spices and flavours.
Add the water and continue to stir-fry over high heat for 3-4 minutes until most of the water has evaporated and the cucumbers are softened. Add the garnish and dressing. Serve immediately.
