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Cucumber & Egg Stir-fry

Name: Cucumber & Egg Stir-fry
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 250 g cucumber; 3 pieces eggs; 1.5 tbsp neutral oil, divided; 0.25 tsp salt, divided; 2 pieces garlic cloves, sliced

黄瓜炒蛋 · Huáng guā chǎo dàn

Soft scrambled eggs and warm cucumber slices make a mild everyday dish. Cook the eggs separately, then combine briefly.

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Prep8 min

Cook10 min

Serves2

DifficultyEasy

Cucumber & Egg Stir-fry — AI-generated dish reference, not a photo — AI-generated dish reference · not a photograph · China Table · AI-generated · Original AI illustration

Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.

Let’s get cooking

01
Prepare ingredients
Wash cucumber and slice 3 mm thick. Beat eggs with half the salt in a bowl.
02
Scramble eggs
Heat 1 tbsp oil over medium heat. Add eggs, fold into soft curds and cook until set; transfer to a clean plate.
03
Stir-fry cucumber
Add remaining oil and garlic, then cucumber. Toss 2–3 minutes until heated and just tender.
04
Combine and serve
Return eggs and remaining salt. Toss 1 minute and ensure the egg dish reaches 71°C before serving.

A little kitchen wisdom

Slice cucumber evenly; very thick pieces stay cold while eggs dry out.

Can’t find an ingredient?

Cucumber: Use thin zucchini slices and cook until tender before returning eggs.

Cook safely

Cook egg dishes to 71°C / 160°F. For boiled eggs, the white and yolk should be firm.

FoodSafety.gov guidance ↗

Cucumber & Egg Stir-fry

Let’s get cooking

Prepare ingredients

Scramble eggs

Stir-fry cucumber

Combine and serve

A little kitchen wisdom

Can’t find an ingredient?

Cook safely

Something else for the table

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