This cucumber stir-fry dish brings a little change to the typical cucumber recipes. You’ll wonder why you didn’t start cooking cucumbers sooner! I love making this cucumber stir-fry recipe because it’s light and quick.
- 5 cloves garlic sliced
- 2 eggs
- 1 Japanese or English Cucumber weighing a little over 1/2 pound
- 1 tbsp cooking oil
- 1/2 tbsp thin soy sauce If no thin soy sauce, use 1 tbsp of soy sauce
- 1/2 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tbsp sugar
- 1/4 cup water
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Use one slender and long cucumber, either a Japanese or English cucumber, weighing approximately a little over half a pound. Peel the cucumber and cut the cucumber in half lengthwise. Then take the halves and cut them in half again lengthwise. Next, dice the cucumbers into pieces.
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Add 1 tablespoon of cooking oil to the pan and cook on low-medium heat. When the pan is heated, add the sliced garlic. Stir-fry until the garlic becomes fragrant. Add the eggs and scramble them.
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Next, add the cucumbers, oyster sauce, thin soy sauce, soy sauce, sugar, and water. Turn heat to low and stir-fry the ingredients together. If you don't have thin soy sauce, use 1 tbsp of soy sauce. Make sure the heat is low so the cucumbers don’t overcook and have time to soften. Cover the pan with a lid and cook for 15 to 20 minutes until the cucumbers are tender.
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Turn off the heat and serve with rice!