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.
Provided by Sophie
Categories Appetizers and Side dishes Main Dish
Time 30m
Number Of Ingredients 6
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
STIR-FRIED CUCUMBER WITH TOFU
This vegan take on the cucumber and pork stir-fry offers the perfect level of acid to balance out the spice. Cooked quickly over high heat, cucumbers become juicy, with a lovely silky texture that is still crisp to the bite. Salting the cucumbers before stir-frying is essential, as it draws out moisture and allows for more of the garlicky umami flavors of the sauce to be soaked up. The tofu delivers heartiness, while the hint of Sichuan chile flakes takes this dish to another level.
Provided by Hetty McKinnon
Categories weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place cucumbers in a bowl, add 1 teaspoon salt, and gently massage the pieces. (This helps to release some of the water.) Let stand for 10 to 15 minutes until the cucumbers are slightly wet and pliable to the touch.
- Prepare the sauce: In a small bowl, whisk together all the ingredients with 1 tablespoon water.
- Prepare the stir-fry: Heat a wok or a large skillet over high. When smoking hot, add 2 tablespoons vegetable oil. Add the tofu, season generously with salt and pepper, and stir-fry for 3 to 4 minutes until the tofu is partly golden. Transfer to a bowl and set aside. Wipe the wok or skillet clean, and keep off the heat until the cucumbers are ready.
- Drain the cucumbers and rinse under cold running water. Drain well, then pat dry with a clean kitchen towel.
- Heat the wok or skillet back over high heat. When hot, add the remaining 1 tablespoon vegetable oil. Add the garlic and allow to sizzle for just 10 seconds, then toss in the cucumbers, stir-frying for 2 minutes. Return the tofu to the wok and toss well.
- Add the sauce and cook, stirring, for 30 seconds to 1 minute, until the cucumbers look glossy. Taste and season well with salt and white pepper. Top with scallions and sesame seeds, and serve with rice, if using.
STIR-FRIED CUCUMBERS
An inexpensive Chinese side dish. It is very quick to cook. I make this often, and sometimes add a chopped onion together with the cucumbers. The black beans I buy in an Asian supermarket, they are soya beans and salted. The recipe is from a Ken Hom cookbook
Provided by PetsRus
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the cucumbers, cut them in half lengthways and remove the seeds using a teaspoon.
- Cut the cucumber in 1 inch cubes, put them in a colander, sprinkle with the salt, mix and let them stand for about 20 minutes to drain excess liquid.
- Then rinse them in water and dry them with kitchen paper.
- Heat a wok, then add the oil, when the oil is hot adding the bean sauce, garlic and black beans, stir-fry for 30 seconds.
- Now add the cucumbers, fry them until coated with the spices, add the water and go on stir-frying for several minutes on a high heat until most of the water has evaporated.
- Add the sesame oil, mix and serve.
STIR FRIED CUCUMBER WITH EGGS AND PRAWNS (แตง&
Make and share this Stir Fried Cucumber With Eggs and Prawns (แตง& recipe from Food.com.
Provided by Yorky1000
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a wok and fry the garlic for a few minutes. Add the prawns to the wok and stir fry for about 2 minutes both sides. Remove the prawns and keep aside.
- Add the eggs to the wok and stir fry until they begin to solidify. Then add the cucumber and oyster sauce and continue stir frying for about 5 minutes.
- Return the prawns to the wok, season and stir for a minute. Serve.
Nutrition Facts : Calories 331.4, Fat 21.7, SaturatedFat 4.4, Cholesterol 379.8, Sodium 811.1, Carbohydrate 12.5, Fiber 1.2, Sugar 3.7, Protein 22.3
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