Stir-Fried Cucumber with Egg
This Stir-Fried Cucumber with Egg features crunchy and juicy cucumbers sautéed with soft scrambled eggs. It comes together quickly in just one pan, perfect for busy weeknight dinners.
Prep Time5 mins
Cook Time5 mins
Soaking Time20 mins
Servings: 2 people
- 1 lb cucumbers (about 2-3 cucumbers)
- 3 medium to large eggs
- olive oil
- 1 teaspoon minced garlic
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.
You can also add a dash of soy sauce (to taste) for more umami.
I like to keep the scrambled eggs soft and fluffy. After adding the eggs, lower the heat if needed to control the doneness on the eggs.
Calories: 124kcal | Carbohydrates: 6g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 246mg | Sodium: 99mg | Potassium: 400mg | Fiber: 2g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 2mg