Description
This Cucumber and Egg Stir Fry is a quick and simple Chinese dish that features tender scrambled eggs and crisp cucumber slices, seasoned with a light savory sauce. It’s refreshing, healthy, and perfect for a speedy weekday meal.
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
Instructions
- Crack the eggs into a bowl, add 1/4 teaspoon salt, and beat well.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, pour in the beaten eggs. Let them set for a few seconds, then gently scramble until just cooked through. Transfer to a plate and set aside.
- Add the remaining 1 tablespoon of oil into the skillet. Add the minced garlic and stir for a few seconds until fragrant.
- Add the cucumber slices. Stir-fry for about 1 to 2 minutes, until they just start to soften but still retain some crunch.
- Return the scrambled eggs to the pan. Add 1/4 teaspoon salt, 1/4 teaspoon sugar, soy sauce, and sesame oil. Stir everything together for another 30 seconds until evenly coated and heated through.
- Remove from heat and serve immediately.
Notes
- Use Persian cucumbers for best texture; they hold up better during stir-frying than regular cucumbers.
- Do not overcook the cucumbers to maintain their crunch and freshness.
- You can add a pinch of white pepper for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 280mg
