This Cucumber and Egg Stir-Fry is a refreshing and simple dish that brings together crunchy cucumbers and fluffy eggs. It’s quick to make and packed with flavor!
I love how it only takes a few minutes to whip up this stir-fry. Pair it with rice, and you have a yummy meal that doesn’t break a sweat. Plus, it looks colorful on the plate! 🥒🍳
Key Ingredients & Substitutions
Cucumbers: Fresh cucumbers add a nice crunch. I prefer using English cucumbers because they have fewer seeds and a thinner skin, which means less peeling! If these aren’t available, any variety will work, just make sure they’re firm and not bitter.
Eggs: Large eggs are best for this stir-fry. If you’re looking for a healthier option, you can replace two of the eggs with egg whites. Some people even like to try with silken tofu for a vegan twist!
Carrots: While optional, julienned carrots bring color and a bit of sweetness. You could swap them with bell peppers or zucchini if you have them on hand.
Soy Sauce: Regular soy sauce provides that savory flavor. You can use low-sodium soy sauce for a healthier choice or tamari for a gluten-free version.
Chili Flakes: These add heat, but feel free to adjust them to your spice level. You can use fresh chili slices for more flavor or omit them for a milder dish.
How Do I Scramble Eggs to Make Them Fluffy?
To get fluffy scrambled eggs, start by whisking them well. A pinch of salt helps draw out moisture, which makes them creamy. Cook them on medium heat, and don’t rush it. Stir gently as they set.
- Heat your pan before adding oil, then add beaten eggs.
- Allow them to sit for a few moments before stirring gently.
- Remove from heat while still slightly runny—carryover cooking will finish the job.
This technique ensures your eggs stay soft and tender in your stir-fry!
Cucumber and Egg Stir-Fry
Ingredients:
- 2 medium cucumbers, sliced into half-moons
- 3 large eggs
- 1 small carrot, julienned (optional for color and crunch)
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tbsp vegetable oil or sesame oil
- 1 tsp soy sauce
- 1/2 tsp salt, or to taste
- 1/4 tsp white pepper or black pepper
- 1/2 tsp chili flakes or crushed Sichuan peppercorns (adjust to taste)
- Small handful fresh cilantro or basil leaves (optional)
- 1 tsp sesame seeds (optional)
How Much Time Will You Need?
This Cucumber and Egg Stir-Fry takes about 10 minutes to prepare and 10 minutes to cook, totaling around 20 minutes. It’s a quick and delightful dish that’s perfect for a busy day or a leisurely meal at home!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by rinsing the cucumbers and slicing them into thin half-moons. If you’re using a carrot for added color and crunch, julienne it. Slice your green onions and mince the garlic. Keep everything nearby so you can work quickly!
2. Scramble the Eggs:
In a medium bowl, lightly beat the eggs with a pinch of salt. Heat half of the oil in a wok or large skillet over medium-high heat. Pour in the eggs and scramble gently until they are just set but still a little soft. Be careful not to overcook them! Once done, remove them from the pan and set aside on a plate.
3. Stir-Fry the Aromatics and Vegetables:
Add the remaining oil to the pan. Toss in the minced garlic and stir-fry for about 20 seconds until it becomes fragrant. Then, add in the cucumber slices and julienned carrots and stir-fry for 2-3 minutes. You want the cucumbers to be tender but still crisp.
4. Combine Everything Together:
Return the scrambled eggs to the pan along with the sliced green onions. Then, drizzle in the soy sauce and add salt, pepper, and chili flakes according to your taste. Toss everything together gently so that the flavors mix well and let it cook for an additional 1-2 minutes.
5. Final Touches:
If you’re using fresh herbs, toss them in at the end, and sprinkle sesame seeds on top for some crunch and a nice presentation. Make sure everything is heated through before removing from the heat.
6. Serve and Enjoy:
Transfer your delicious stir-fry to a serving plate and enjoy immediately! It pairs perfectly with steamed rice or can be enjoyed on its own as a light dish.
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This Cucumber and Egg Stir-Fry is a delightful blend of textures and flavors that it’s simple to whip up. The freshness of the cucumbers combined with the richness of the eggs makes it a satisfying meal any time of the day! Enjoy your cooking!
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Can I Use Other Vegetables in This Stir-Fry?
Absolutely! Feel free to incorporate other veggies like bell peppers, zucchini, or even snap peas for added color and nutrition. Just make sure to adjust cooking times accordingly, so everything stays crisp!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or on the stovetop over low heat, adding a splash of water to avoid drying out.
Can I Make It Vegan?
Yes! To make this dish vegan, replace the eggs with scrambled tofu. Use firm tofu, crumble it, and sauté it with a bit of turmeric and salt for flavor and color.
What Can I Serve This Dish With?
This stir-fry is perfect over steamed rice or quinoa. You can also serve it with noodles for a heartier meal or enjoy it as a light side dish alongside grilled proteins.
