Name: Cucumber and Egg Stir Fry
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 4 large eggs; 1/4 teaspoon salt (for eggs); 2 tablespoons peanut oil (or vegetable oil), divided; 2 cloves garlic, minced; 2 Persian cucumbers (or 1 English cucumber), sliced into thin half-moons; 1/4 teaspoon salt (for stir fry); 1/4 teaspoon sugar; 1 teaspoon soy sauce; 1/2 teaspoon sesame oil

Why You’ll Love Cucumber and Egg Stir Fry Recipe

It’s incredibly quick and simple to make — perfect for a midweek meal.
Combines lightness from cucumber and comfort from eggs for a great balance.
The textures are interesting: the cucumber retains some crunchiness even after stir‑frying.
It’s flexible: you can keep it simple or add extra ingredients like dried lily flowers and wood ears for more depth.
Works as a side dish or as a light main when served over rice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dried lily flowers (optional)
Dried wood ear mushrooms (optional)
Eggs, beaten with a pinch of salt
Garlic, minced
Scallion, thinly sliced (white and light green parts separated)
Chinese or English cucumber, sliced into diamond shapes
Carrot (small), sliced into diamond shapes
Light soy sauce
Chicken bouillon powder
Toasted sesame oil
Peanut oil (or vegetable oil)

Directions

If using dried lily flowers and wood ear mushrooms: soak each separately in warm water for 20–30 minutes until tender. Rinse, drain, trim tough ends, and cut into bite-size pieces.
Heat 1 tablespoon of oil over medium-high heat in a large skillet or wok. Add the beaten eggs and scramble until they begin to lightly brown. Transfer to a plate.
Add the remaining oil to the skillet along with garlic and the white part of the scallion. Stir until fragrant.
Add the carrot (if using), rehydrated lily flowers, and wood ear mushrooms. Stir-fry for 2–3 minutes until the carrot starts to soften.
Add the cucumber, swirl in soy sauce, and sprinkle with chicken bouillon powder. Stir briefly until the cucumber is just slightly tender but still crisp.
Return the cooked eggs to the skillet and stir everything together. Taste and adjust seasoning if needed.
Turn off the heat, drizzle with toasted sesame oil, stir once more, and serve hot.

Servings and timing

Servings: 2 to 4 servings
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

Omit the dried lily flowers and wood ear mushrooms for a simpler, faster version.
Use English or Japanese cucumber for thinner skin and better texture.
Make it gluten-free by replacing soy sauce with tamari.
Add other vegetables like bell pepper, snap peas, or zucchini.
For extra flavor, finish with chili oil or sprinkle with toasted sesame seeds.

Storage/Reheating

This dish is best enjoyed fresh. The cucumber can become soggy if stored too long. If you need to store leftovers, keep them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet over low heat to preserve texture. Freezing is not recommended due to the high water content of cucumbers.

FAQs

1. Can I use a regular cucumber instead of Chinese or English cucumber?

Yes, but regular cucumbers tend to have thicker skin and more moisture, which may lead to a softer, less crisp texture after stir-frying.

2. What if I don’t have dried lily flowers or wood ear mushrooms?

You can skip them. They add extra texture and umami, but the dish is delicious without them.

3. Do I need a wok to cook this dish?

No, a large skillet works just fine. A wok is traditional and can enhance the flavor slightly, but it’s not essential.

4. How can I keep the eggs fluffy and nice?

Use enough oil and a hot pan. Let the eggs set briefly before stirring, then remove once just cooked to avoid overcooking.

5. I don’t have chicken bouillon powder — can I skip it or substitute?

Yes. You can skip it or use a small amount of vegetable bouillon or stock powder instead.

6. Can this be made vegan?

Yes — omit the eggs and replace with tofu scramble or cubed soft tofu. Adjust seasoning to taste.

7. Should I remove the skin of the cucumber?

No, the skin helps the cucumber hold its shape and adds texture. Just make sure it’s thin and not waxy.

8. How long should I stir-fry the cucumber?

Only for a short time — about 1 to 2 minutes. It should be just tender but still crisp.

9. Can I serve this cold or at room temperature?

It’s best served hot, but it can be eaten at room temperature if needed. The texture is best right after cooking.

10. What should I serve it with?

Serve with steamed rice as a main or side. It also pairs well with tofu, fish, or other stir-fried dishes.

Conclusion

Cucumber and egg stir fry is a fast, fresh, and comforting dish that shows how humble ingredients can create a flavorful and balanced meal. Light, nutritious, and versatile, it’s perfect for any night when you want something wholesome and satisfying with minimal fuss.