eggs with cucumber and fungus

How to Make Cucumber, Black Fungus, and Egg Stir-Fry

Cucumber, black fungus, and egg stir-fry is a quick, healthy, and delicious dish loved for its fresh flavors and simple preparation. Here’s a step-by-step guide to making it perfectly.

Ingredients:

- 1 cucumber, sliced into half-moons

- 50g dried black fungus, soaked and thinly sliced

- 2 eggs, lightly beaten

- 2 cloves garlic, minced

- 1 tbsp cooking oil

- Salt, 1/2 tsp sugar, 1 tsp light soy sauce, a pinch of white pepper (to taste)

- Optional: a few drops of sesame oil for aroma.

Steps:

1. Prep the ingredients: Soak black fungus in warm water for 20 minutes until soft, then drain and slice. Whisk eggs with a pinch of salt. Heat 1/2 tbsp oil in a wok, scramble the eggs until set, then remove and set aside.

2. Stir-fry aromatics: Add the remaining oil to the wok over medium heat. Sauté minced garlic until fragrant.

3. Cook vegetables: Add black fungus and stir-fry for 1 minute. Toss in cucumber slices and cook for 2–3 minutes until slightly tender but still crisp.

4. Season and combine: Return scrambled eggs to the wok. Add light soy sauce, salt, sugar, and white pepper. Stir-fry briefly to mix evenly. Drizzle with sesame oil before serving.

Tips: For extra crunch, blanch black fungus in boiling water for 30 seconds before stir-frying. Adjust seasoning based on your preference—add a dash of chili flakes if you like it spicy. This dish pairs perfectly with steamed rice and takes just 15 minutes from start to finish!