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.
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.
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.
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.
If you don't have any Sichuan pepper, you can substitute black pepper. But Sichuan pepper eggs are so delicious! Slice the cucumber thickly. Put a timer set to 1 minute as soon as you put the cucumber in the pan. The cucumbers taste better if they retain their crispy texture, so don't cook them for longer than a minute.