Stir Fried Cucumber With Egg Recipes

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STIR-FRIED CUCUMBER WITH EGG



Stir-Fried Cucumber with Egg image

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.

Provided by Sophie

Categories     Appetizers and Side dishes     Main Dish

Time 30m

Number Of Ingredients 6

1 lb cucumbers ((about 2-3 cucumbers))
3 medium to large eggs
salt
olive oil
1 teaspoon minced garlic
pepper

Steps:

  • 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.

Nutrition Facts : Calories 124 kcal, Carbohydrate 6 g, Protein 10 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 246 mg, Sodium 99 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CUCUMBER STIR FRY



Cucumber Stir Fry image

Make and share this Cucumber Stir Fry recipe from Food.com.

Provided by Aroostook

Categories     Chicken

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

2 -3 large cucumbers, peeled,seeded and cut into 1/2 inch pieces
3 tablespoons canola oil
2 tablespoons minced fresh ginger
1 teaspoon garlic, minced
1/4 cup minced green onion
2 cups chicken or 2 cups pork
soy sauce
crushed red pepper flakes (optional)

Steps:

  • Place a wok or heavy pan over high heat.
  • When wok is hot, add 1 tablespoon of the oil.
  • When oil is hot, add cucumbers and 1 tablespoon of the ginger and a couple of splashes of soy sauce.
  • Stirfry until cucumbers are tender-crisp to the bite (about 3 minutes).
  • Pour onto a platter and keep warm.
  • Pour remaining 2 tablespoons oil into wok.
  • When oil is hot, add garlic, remaining 1 tablespoon ginger, onions, and shrimp/chicken/pork; Stirfry until all are cooked through (about 3 minutes).
  • Add a couple of slashes of soy sauce during the last minute of cooking.
  • Serve over hot rice.

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