In a small bowl, combine the soy sauce, salt and sugar. Six minutes before serving, set a wok over high heat. When it's very hot, add the oil and swirl to coat. Add the garlic, ginger and Hot Chile Paste and stir-fry for 15 seconds. Add the cucumbers and stir-fry for 2 minutes. Pour the soy sauce mixture into the wok and stir-fry until the cucumbers are softened but still slightly crisp in the center, 2 to 3 minutes. Transfer to a plate and serve hot or at room temperature.