Stir-Fried Cucumber with Egg
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
5 mins
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Soaking Time
20 mins
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Total Time
30 mins
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Servings
2 people
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Calories
124 kcal
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Course
Main Course, Appetizer
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Cuisine
Asian
Stir-Fried Cucumber with Egg
Description
In this recipe, cucumbers are peeled as preferred and sliced on a bias after removing seeds, then salted and rested to draw out excess water. Rinsing and drying the cucumbers before cooking prevents the dish from becoming watery.
Garlic is briefly sautéed in olive oil, releasing aroma, before adding the cucumber slices for a short stir-fry to soften slightly. Seasoning with salt and black pepper enhances the natural freshness.
Beaten eggs, seasoned with salt, are added to the pan alongside the cucumbers and gently scrambled to remain soft and fluffy while integrating with the vegetables. This technique keeps eggs tender and balances the crispness of cucumbers with a creamy egg texture.
Optional additions include a dash of soy sauce for umami or toasted sesame oil for an aromatic finish. Adjusting slicing thickness or cooking time allows customization of cucumber tenderness.
Ingredients
- 1 lb cucumber about 2-3 cucumbers
- salt
- 3 egg medium to large
- olive oil
- 1 teaspoon garlic minced
- black pepper
Instructions
- Peel cucumbers (either peel off all the skins or leave some skins to create alternating stripes). Slice in half lengthwise and scoop out all the seeds, then cut the cucumbers into thin slices on a bias.
- Place cucumber slices in a bowl and toss with 3/4 teaspoon of salt. Set aside for 20 minutes.
- Beat the eggs and season with a pinch of salt. Set aside.
- After 20 minutes, rinse the cucumber slices under running water, drain and spread them on some paper towels to absorb excess water.
- Place a pan over medium heat. Add some olive oil and once the oil is hot, add minced garlic. Sauté garlic for a few seconds until fragrant, then add cucumbers. Sauté for 1-2 minutes until cucumbers are heated through with no raw taste left. Season with a bit more salt to taste if needed.
- Push cucumber slices to one side of the pan. Add beaten eggs to the empty side of the pan. Let the bottom of the eggs set, then stir-fry and toss cucumbers with eggs briefly. This should be done quickly to avoid overcooking the eggs.
- When the eggs are cooked to your liking, transfer to a serving plate. Sprinkle freshly cracked pepper on top.
Notes
- Add a dash of soy sauce to boost umami flavor if desired.
- Finish with toasted sesame oil for additional fragrance and depth.
- Slice cucumbers thinner or cook longer to achieve a softer texture according to preference.
- Maintain softly scrambled eggs by lowering heat after adding them and stirring gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 246mg | 82% |
| Sodium | 99mg | 4% |
| Potassium | 400mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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