Chinese Cucumber and Egg Stir-Fry

Chinese Cucumber and Egg Stir-Fry

Delicious, healthy and inexpensive, a dish that's easy on the stomach and the wallet. This is a standard Chinese home cooking recipe!

Ingredients: 1 plateful

★ Finely chopped Japanese leek
3 cm
★ Finely chopped ginger
1 cm
1/3 teaspoon
Chicken soup stock granules
1 teaspoon
Vegetable oil to cook the cucumber
2 tablespoons
For the egg:
● Eggs
3 large
● Sichuan pepper powder
1 pinch
● Salt
1/3 teaspoon
● Water
1 tablespoon
Vegetable oil for cooking the eggs
3 tablespoons


1. Cut the cucumber into 4 pieces, then slice into rectangular slices. (The slices don't have to be very thin.) Finely chop the leek and ginger.
2. Put the ● ingredients in a bowl and beat until foamy. Cook the egg over medium-high heat with 3 tablespoons of oil, cutting the egg up into easy to eat pieces.
3. Take out the egg, and heat up the pan with the rest of the oil. Stir-fry the ★ ingredients quickly, add the cucumber, salt and soup stock granules, and stir-fry for 30 seconds. Put the egg back in the pan, stir-fry for 30 seconds and it's done.
4. Master Chinese style eggs with this recipe for the omelettes I had in China- Recipe ID: 981171

Story Behind this Recipe

This is a standard Chinese home cooking recipe that I make all the time.
My 2 year old son eats the cucumber only, and my 1 year old son eats the egg only. Just like nikujaga (Japanese meat and potatoes) in Japan, every family in China has a slightly different recipe for this. This one has a north-east China flavor.