Don’t just eat cucumbers raw – try stir fry cucumber with egg and mushroom. You’ll be surprised by how tender and sweet they can become.
Asian Cucumber Stir-fry Recipe
❤️ About This Recipe
Stir-fried cucumber is a common dish in China, but in the West, cucumbers are mostly known for being eaten raw in salads, sandwiches, or pickles.
When you cook cucumbers, they stay fresh but have a different texture and a sweeter flavor. You should definitely give them a try if you’ve never cooked cucumbers before.
What’s great about this recipe is that it’s a Chinese dish that doesn’t require any specific Chinese ingredients; regular pantry items will do.
While testing and refining this recipe, I found that it fits well with my whole-food eating habits, making it a vegetarian option for my weekly cooking routine.
🔪 How to Cut Cucumbers
You can cut cucumbers any way you want, but I suggest cutting them into beautiful triangles.
It’s visually appealing and adds a touch of fun to your cooking experience.
🍳 Instructions for Stir Fry Cucumber
Step One – Fry the egg
- Heat oil in a frying pan over medium heat.
- Add the egg mixture and fry until it’s cooked, then cut it into small pieces. Set it aside.
Step Two – Cook the dish
- Add more oil and garlic to the frying pan and sauté until the garlic turns slightly golden.
- Add the cucumber, egg, mushroom and salt, stirring until they’re well combined.
- Pour in 1/4 cup of water and cover the pan with a lid.
- Cook for 10 minutes or until the cucumbers are cooked through.
Step Three – Thickening the sauce
- Reduce the heat and add the cornstarch and water mixture.
- Stir until everything is evenly coated.
📌 Recipe tips
- Cook Faster with Thin Cuts: Slice the cucumber thinly so it cooks faster.
- Enhanced Aroma with High Heat: Heat the oil well before adding the egg mixture to enhance the dish’s aroma.
- Lump-free Texture: Prevent lumps by gradually pouring the cornstarch and water mixture over low to medium heat while continuously stirring.
🔍 FAQs
A: When you cook the cucumber and mushroom, they release a lot of water. Corn starch is used to make the sauce thicker so that the flavor mixes well with every bite.
A: Absolutely! This recipe is versatile, so feel free to experiment with other vegetables.
A: To enhance the flavors of the dish, consider drizzling some chili oil over it or adding your favorite herbs.
A: While it’s best enjoyed fresh, you can prepare the ingredients beforehand to save time. However, the cucumbers may lose their freshness and become mushy if cooked too far in advance.
Asian Cucumber Stir-Fry
Ingredients
- 2 eggs
- 2 tablespoon oil
- 1 pinch salt
- 1 tablespoon chopped garlic
- 1 cup cucumber (more or less to your liking)
- 1/2 cup mushroom (more or less to your liking)
- 1/2 tablespoon corn starch (mixed with 1/4 cup of water)
- 1/2 cup water (1/4 for step two, 1/4 to mix with corn starch)
Instructions
- Fry the egg: Heat oil in a frying pan over medium heat. Add the egg mixture and fry until it’s cooked, then cut it into small pieces. Set it aside.
- Cook the main dish: Add oil and garlic to the frying pan and sauté until the garlic turns slightly golden. Add the cucumber, egg, mushroom and salt, stirring until they combine well. Pour in 1/4 cup of water and cover the pan with a lid. Cook for 10 minutes or until the cucumbers are cooked through.
- Thickening the sauce: Reduce the heat and add the cornstarch and water mixture. Stir until everything is evenly coated.
Recipe Notes:
- Cook Faster with Thin Cuts: Slice the cucumber thinly so it cooks faster.
- Enhanced Aroma with High Heat: Heat the oil well before adding the egg mixture to enhance the dish’s aroma.
- Lump-free Texture: Prevent lumps by gradually pouring the cornstarch and water mixture over low to medium heat while continuously stirring.
Nutrition Information:
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I can’t wait to try this…