Cucumber scrambled eggs is a easy and quick Chinese stir-fry that is very suitable for summer. The reason why we should serve it in summer is because from the perspective of traditional Chinese medicine, cucumbers and eggs are cool in nature. And cucumber can clear away heat and dampness.
It takes less than ten minutes to stir fry this dish, and the green and yellow colors are very pleasing to the eyes, and it is also qualified as a fast-handed banquet dish. Like stir fry eggs with tomatoes, the eggs should be stir-fried first, transferred to the plate, then stir-fried cucumbers, and then mixed in the end.
Green scallions in stir-fry dishes are often the fixed partner of eggs, so add scallions as a condiment to this dish. Simple ingredients, beautiful colors, vegetarians and those who like quick Chinese cooking can give it a try.
Cucumber Stir Fry with Eggs
- Wok for stir-frying
- One cucumber about 280 gram, washed and sliced，about half-centimeter thickness.
- 3 tablespoon oil
- 15 gram green scallions, chopped
- 3 eggs, beat thoroughly
- Add 2 tablespoon to the wok, heat over medium heat, add egg liquid, stir-frying into chunks, transfer to a dish
- Add 1 tabelspoon to the wok, heat over medium heat, add to chopped scallions, the sliced cucumber, salt, stir-frying until cooked through, then add the stir-fried eggs, mixed well, turn off the fire.
- Serve with rice.