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–+ servings
Stir Fry Cucumber

Asian Cucumber Stir-Fry

Easy stir-fried cucumber with egg and mushroom - cooked cucumbers turn tender and sweet. A delicious vegetarian Chinese dish.
5 from 9 votes
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Course: Main Course
Cuisine: Chinese
Diet: Diabetic, Low Calorie, Low Fat, Low Lactose, Vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 219kcal
Author: Lei

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.

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

Calories: 219kcal | Carbohydrates: 7g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 68mg | Potassium: 258mg | Fiber: 1g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg