Chinese Cucumber and Egg Stir-Fry Recipe

Name: Chinese Cucumber and Egg Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Cucumbers; 3 cm Finely chopped Japanese leek; 1 cm Finely chopped ginger; 1/3 tsp Salt; 1 tsp Chicken soup stock granules; 2 tbsp Vegetable oil to cook the cucumber; 3 large Eggs; 1 pinch Sichuan pepper powder; 1/3 tsp Salt; 1 tbsp Water; 3 tbsp Vegetable oil for cooking the eggs

Servings: persons

2 Cucumbers
3 cm Finely chopped Japanese leek
1 cm Finely chopped ginger
1/3 tsp Salt
1 tsp Chicken soup stock granules
2 tbsp Vegetable oil to cook the cucumber
3 large Eggs
1 pinch Sichuan pepper powder
1/3 tsp Salt
1 tbsp Water
3 tbsp Vegetable oil for cooking the eggs

1
Cut the cucumber into 4 pieces, then slice into rectangular slices.
2
(The slices don't have to be very thin.)
3
Finely chop the leek and ginger.
4
Put the ingredients in a bowl and beat until foamy.
5
Cook the egg over medium-high heat with 3 tablespoons of oil, cutting the egg up into easy to eat pieces.
6
Take out the egg, and heat up the pan with the rest of the oil.
7
Stir-fry the ingredients quickly, add the cucumber, salt and soup stock granules, and stir-fry for 30 seconds.
8
Put the egg back in the pan, stir-fry for 30 seconds and it's done.
9
Master Chinese style eggs with this recipe for the omelettes I had in China-

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Cucumbers, 3 cm Finely chopped Japanese leek, 1 cm Finely chopped ginger, 1/3 tsp Salt, and more.

Yes, Chinese Cucumber and Egg Stir-Fry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Cucumber and Egg Stir-Fry

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