Thai Cucumber Egg Stir-Fry
Thai-style cucumber egg stir fry made in minutes with fluffy eggs and juicy cucumber tossed in a savory garlic sauce.
Equipment
- Measuring cups and spoons
- Cutting board and sharp knife
- Wok or large non-stick pan
- spatula
Ingredients
- 3 tablespoons oil
- 3 cloves garlic, minced
- 2 eggs
- 14 oz cucumber, chopped
- 2 tablespoons oyster sauce
- 1 tablespoon golden mountain sauce
- 1 tablespoon white sugar
- 5 tablespoons water
Instructions
- Cook the garlic. Heat the oil in a wok or large skillet over medium-high heat. Add the garlic and stir-fry until lightly golden and fragrant.
- Scramble the eggs. Crack the eggs into the pan and gently scramble them with the garlic until just set.
- Add the cucumbers. Stir in the cucumber, oyster sauce, Golden Mountain Sauce, sugar, and water. Toss well to coat everything evenly.
- Finish and serve. Cook for 1–3 minutes, depending on how crisp or soft you like the cucumbers. Serve immediately with steamed jasmine rice.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 311kcal | Carbohydrates: 14g | Protein: 7g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 561mg | Potassium: 360mg | Fiber: 2g | Sugar: 9g | Vitamin A: 382IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 1mg
