Thai Cucumber Egg Stir-Fry
Thai-style cucumber egg stir fry made in minutes with fluffy eggs and juicy cucumber tossed in a simple, savory 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
- Heat oil in a non-stick wok or pan over medium-high heat. Add the garlic and sauté until golden and fragrant.
- Crack in the eggs and stir gently to scramble, mixing them with the garlic until just set.
- Add cucumber, oyster sauce, golden mountain sauce, sugar, and water. Stir everything together.
- Cook until the cucumber reaches your preferred texture; briefly for a crisp bite, or longer for a softer stir-fry. Serve immediately with rice or as a side.
Notes
- Use the nutrition card in this recipe as a guideline.
- Cucumber texture: Give it a quick stir-fry for a crunchy texture, or cook for longer for softer cucumbers.
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
