Most European consumers would not dream of trying to cook cucumbers in a wok. Whereas cucumbers are widely stir-fried in Asia, in Western cuisine they are usually eaten raw. The difference lies in their texture; traditional cucumbers have a high moisture content, making them less suitable for use in stir-fry dishes. With Wokcue, Rijk Zwaan has now introduced a unique cucumber variety that is ideal for the wok, bringing a taste of modern Asian cuisine to the Western wold. As a brand-new product, it enables retailers to diversify and simultaneously set themselves apart with their cucumber category.
