Stir-fried cucumber with eggs is a beloved, quick Chinese dish that balances freshness and richness. Here’s a classic recipe to recreate it effortlessly.
Start by preparing the ingredients: 2 fresh cucumbers, sliced into half-moons; 3 large eggs, lightly beaten with a pinch of salt; 2 minced garlic cloves; and 1 chopped green onion for garnish. Heat 2 tablespoons of oil in a wok over medium-high heat. Pour in the eggs and scramble until just set, then transfer them to a plate.
In the same wok, add a bit more oil if needed, sauté the garlic until fragrant. Toss in the cucumber slices and stir-fry for 2–3 minutes until they turn bright green but remain slightly crisp. Season with ½ teaspoon salt, a dash of sugar (to balance bitterness), and a few drops of light soy sauce for depth.
Return the scrambled eggs to the wok, gently mix everything together, and cook for another 30 seconds. Garnish with green onions before serving. This dish, ready in under 10 minutes, offers a perfect harmony of tender eggs and crunchy cucumbers, making it a staple for any weeknight meal.