Stir-fried Cucumber with Eggs
On hot summer days, it's the perfect season to enjoy cucumbers! Eat them raw, make a salad, pickle them—the possibilities are endless... Sometimes, just stir-fry them a bit for a texture that's both tender and crisp, creating a unique flavor! Paired with eggs, the yellow and green combo is vibrant, and the taste amazing, making it a frequent choice on the menu!
Ingredients
Steps
Slice the cucumber. You can slice it directly or cut it in half and then slice it diagonally. Adjust the size to your preference.
Beat 3 eggs, add a little salt, and mix well.
Heat a pan over medium heat, add oil (slightly more than usual), and pour in the eggs. Stir-fry until the eggs just begin to set. Do not overcook; it's a matter of quick flipping!
Immediately add the cucumber slices along with ginger slices and chili slices. Stir-fry for about 2 minutes until the cucumber changes color and softens. To achieve the best texture, ensure the eggs are soft and the cucumber is tender yet crisp. Add some salt before removing from the pan.
Sprinkle with chopped scallions before serving. Plate and serve.
Close-up view 😍
Saw Chef Lin add a spoonful of Lao Gan Ma on a TV show. I tried it too—it turned into a perfect side dish for rice 😂.